Servings: 4 servings
Calories: 238kcal
Ingredients
- 400 g ground pork
- 4 dried shiitake mushrooms rehydrated and diced
- 2 tbsp water chestnuts finely diced
- 1 tbsp avocado oil
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tbsp keto hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 3 scallions sliced
- 1 head butter lettuce leaves separated
- 1/4 cup crushed pork rinds for topping
Instructions
- Heat avocado oil in a wok over high heat. Add garlic and ginger, stir-fry 30 seconds until fragrant.
- Add ground pork and stir-fry, breaking it apart, until browned, about 5 minutes.
- Stir in shiitake and water chestnuts, cook 2 minutes more.
- Add keto hoisin, soy sauce, and sesame oil. Toss to coat and cook 1-2 minutes until glossy.
- Remove from heat and stir in scallions.
- Spoon the filling into lettuce leaves and top with crushed pork rinds just before serving.
Notes
Chef's Tip: Keep the water chestnut very finely diced so it distributes through the filling rather than dominating a single bite. Keto Swaps: crushed pork rinds replace the traditional crispy rice noodle topping with zero carbs and the same crunch.
Nutrition
Calories: 238kcal | Protein: 16g | Fat: 17g | Fiber: 1g
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About This Dish
San choy bao is Cantonese finger food at its best — a savory pork and mushroom stir-fry spooned into crisp lettuce cups, meant to be picked up and eaten in a couple of bites.
It’s naturally close to keto already; the only real swap is topping it with crushed pork rinds instead of the usual crispy rice noodles for that same crunch.