San Choy Bau

1 onion, diced

1/2 - 1 red chilli, finely chopped

2 cloves of garlic, chopped

500g mince (pork, lamb, beef or chicken)

A handful of chopped coriander

1/2 lime juice

3-4 tbsp Tamari

Changing Habits Seaweed Salt and cracked Changing Habits Pepper to taste

1/4 cup coriander stems

coconut oil for cooking

1 tbsp fish sauce

3 tsp freshly grated ginger

2 shallots, chopped

For serving: Large lettuce or wombok leaves, cultured veggies, fresh coriander, avocado slices, Changing Habits Cultured Coriander and Garlic Dip to drizzle on top

Add the onion, shallots and a bit of coconut oil to a large sauce pan and fry until golden.

Add the mince, chilli and garlic and fry until golden.

Add the rest of the ingredients and mix together until combined.

Taste the mixture and adjust if needed.

Remove from the heat and scoop the mixture into a bowl while you get the other ingredients ready.

In a small bowl put some cultured veggies into it, in another put some sliced avocado, in another some chopped coriander and in another your large wombok or lettuce leaves and another the cultured coriander & garlic sauce.

When everything is ready begin to pop some of the mince into the leaves, top with avo, cultured veggies, Changing Habits Cultured Coriander and Garlic Dip and fresh coriander. Drizzle with extra lime juice if desired.

This does get messy so it's a good idea to have some paper towel on hand.

Enjoy!

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San Choy Bau