Sang choi bao of pork and shiitake mushrooms

Sang choi bao of pork and shiitake mushrooms

Sang choi bao of pork and shiitake mushrooms

We can’t resist sang choi bao – it's the contrast of textures and temperatures that does it for us: warm, stir-fried pork, seasoned with Chinese staples like shaoxing wine, soy sauce, ginger and spring onions, with slippery diced shiitake and crunchy water chestnuts, all ready to be wrapped in crisp, cold lettuce leaves or tossed through noodles.  

To Serve

Garnish with extra spring onions, coriander and chopped chilli and serve with iceberg lettuce cups or cos leaves. Alternatively, make it go further by tossing through noodles or serving over steamed rice with stir-fried Asian greens.



 

Ingredients

Pork mince (50%), onion, carrot, water chestnuts (water chestnuts, water, citric acid), shaoxing wine (water, rice, wheat, salt, ammonia caramel (E150c)), soy sauce (water, soybean, wheat, salt, alcohol, sugar, food acids (262, 270, 260)), spring onion, ginger, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), honey, garlic, shitake mushrooms (1%) (sulphur dioxide (sulphites)), rice wine vinegar, fresh coriander, rice bran oil, sugar, sesame oil, spices

Nutritional Info

Serving Size: 250g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2335 kJ 934 kJ
PROTEIN 44.4 g 17.8 g
FAT (TOTAL) 26.5 g 0 g
-SATURATED 7.9 g 3.2 g
CARBOHYDRATE 27.5 g 11.0 g
-SUGARS 15.8 g 6.3 g
SODIUM 946 mg 379 mg

Allergens

Does contain: gluten, sesame, soy, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, milk, molluscs, peanuts, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

500g-serves 2

To Cook

prep level
No Prep, Microwavable

Pierce the plastic film several times. DEFROSTED: pierce the film and microwave for 2 minutes. Peel back the film, stir and heat for a further 1 minute or until piping hot. Alternatively, empty into a fry pan and gently heat till piping hot. FROZEN: pierce the film and microwave for 4 minutes, stir and heat for another 2 minutes or until piping hot.