San Choy Bao

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- My Notes -

  • 0.5 cup Macadamia Nuts
  • 2 teaspoon Fresh Ginger - grated
  • 2 tablespoon Coconut Oil
  • 1 Cayenne Pepper - finely chopped
  • 2 pound Ground Pork
  • 1 can Bamboo Shoots - 8 oz can
  • 1 can Water Chestnuts - 8 oz can
  • 5 tablespoon Tamari - wheat free
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Sesame Oil
  • 4 Green Onion - sliced (green part only)
  • 1 head Iceberg Lettuce
  • 1 bunch Fresh Cilantro
  • 2 Lime - cut in half
  • Preheat the oven to 350ºF. Cover a baking sheet with parchment paper and place the macadamia nuts on it.
  • Once the oven has come to temperature, roast the nuts for 10 minutes or until golden. Remove from the heat. Once cool enough to handle, chop roughly. Set aside.
  • Heat a large wok over a high heat. Once smoking, add the coconut oil and then add the ginger and chili pepper, stirring for a few seconds before adding the ground pork. Stir quickly to break up any lumps. Brown the meat, then add the bamboo shoots and water chestnuts, stirring to combine. Add the tamari, apple cider vinegar, tomato paste, and sesame oil. Stir to combine thoroughly.
  • Once cooked, remove from the heat and stir in the green onions.
  • If the mixture is too dry, add a few tablespoons of water into the mix which will moisten it and prevent it from burning.
  • Wash the lettuce, remove the leaves and stack.
  • To serve… place the lettuce, cilantro, macadamia nuts, and lime halves on a large board. Serve the pork mixture in the wok or in a large bowl.
  • To make a portion, scoop some pork into a lettuce cup, top with macadamia nuts, cilantro, and a squeeze of lime. Enjoy!
Soy free? You may replace the tamari with coconut aminos.


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