Sang Choy Bao

Paleo – serves 4

NOTE: check the strength of your red bullet chilli before mixing through! I didn’t add chilli in the second last step (I only added it on top as Dan hates chilli) and it was so INCREDIBLY hot it seriously almost burnt my lips off!! If your chilli’s are anywhere near as hot as mine, remove the seeds and only add a little to the mince mixture… unless you love the burn…


  • 300g free range chicken mince
  • 300g pork mince
  • 1/2 brown onion, diced
  • 3 celery sticks, diced
  • 2 spring onions, diced
  • 4 swiss brown mushrooms, diced
  • 100g enoki mushrooms, cut into 1 cm lengths
  • 50g dried shiitake mushrooms, soaked in boiling water for overnight
  • 4 tsp coconut aminos
  • 1 tbsp duck fat
  • 100g water chestnuts, diced
  • 1 red bullet chilli, diced finely
  • 2 tbsp fresh ginger, grated
  • 1 iceberg lettuce, the leaves carefully pulled away and trimmed


  • In a large frypan heat duck fat and add onion, celery, swiss mushroom and the white parts of the spring onions. Cook gently for a couple of minutes and then add pork and chicken mince. Stir continuously until just cooked.
  • Squeeze shiitake mushrooms and slice finely. Add to the mince mixture with about 2 tbsp of the shiitake mushroom liquid. Add coconut aminos and cook on low heat until the moisture is absorbed. Stir through chilli and ginger
  • Before serving, remove from the heat and stir through water chestnuts, enoki mushrooms, green part of the diced spring onion and serve with extra fresh chilli on the top



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