San Choy Bau Spicy and Sweet Plum and Hoisin Tofu. #shorts

Ingredients

1 Tbsp of Oil
1 Onion, chopped
1 teaspoon of crushed garlic
1 Tablespoon of crushed ginger
300g of tofu or chicken mince
1 teaspoon of Sriracha sauce
¼ cup of Hoisin sauce
¼ Plum sauce
1 tsp. Fish sauce
1 tsp. Sesame oil
¼ to ½ cup of parsley
Iceberg lettuce, whole leaves – 1/2

1 Carrot grated
¼ Cucumber, cut into sticks
Pepper
1 Small lemon, cut into wedges
Basmati rice

Method

Heat oil in a frying pan over medium heat. Add onion, garlic and ginger and cook until fragrant and softened. Add the chicken mince and cook until it just starts to brown.

Add hoisin sauce, plum sauce, fish sauce, sesame oil and Sriracha sauce and stir through. Continue to cook for 5 minutes.

Remove from heat and mix in the parsley.

Just before serving stir through half the carrot and cucumber, using the remainder for garnish.

Cook rice according to instructions. Put in a couple of spoonful’s of rice into the bottom of lettuce cups, and spoon mixture on top.

Squeeze a little lemon over the mixture. (This can also be done before serving to cut through some of the spice).

Tip: When browning mince use a fork to ensure there are no lumps.

Did you try this recipe? Would love to see what you did with the presentation. Tag me on instagram @writinghealthandcbd of your pics. 🙂

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