Lean into green with this san choy bao that gets bumped into the goodness category with loads of broccoli and a delicate lettuce leaf cup. We love how the crisp bite of iceberg makes a fresh and crunchy wrapper for the saucy, gingery beef – no carbs required.
Heat vegetable oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised.
Chop broccoli into florets. Thinly slice celery diagonally. Chop green beans into 1cm pieces. Thinly slice spring onion.
Grate ginger. Peel and crush garlic. Place garlic, ginger, 20ml (1 tablespoon) water, sugar, soy sauce, hoisin sauce and sesame oil in a bowl and mix to combine.
Once mince is caramelised, add broccoli, celery, green beans and 20ml (1 tablespoon) water. Cover with a lid and steam for 1–2 minutes or until broccoli is tender but retains some bite.
Stir through sauce and cook for 30 seconds or until thickened and mince and vegetables are well-coated.
Separate lettuce leaves. Sprinkle san choy bao with spring onion and serve with lettuce.