In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sung choi bao lettuce wraps with ground pork and water chestnuts
Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
You don’t need to travel far for this world-famous dish. Our homemade version of sung choi bao is loaded with your choice of protein wrapped in crisp lettuce leaves and coated with a pleasantly sweet-salty sauce.
In your bag
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 organic purple daikon or other small radish
- ½ ounce dried shiitake mushrooms
- Your choice of protein
- 1 organic red or other bell pepper
- ⅓ cup water chestnuts
- 1 head organic baby iceberg or other lettuce
- 3 organic scallions
- Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
Calories 600, Total Fat 39g (50% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 690mg (30% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 21g (Incl. 10g Added Sugars, 20% DV), Protein 27g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Pickle the daikon
- In a small sauce pot, bring the quick-pickle brine and ¼ cup [½ cup] water to a boil.
- Scrub or peel the daikon and trim the ends; cut the daikon in half lengthwise, then crosswise into thin half-moons. Transfer to a heatproof bowl.
Pour the brine over the daikon and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. Do not clean the pot.
Soften the mushrooms
In the same pot used for the daikon, combine the shiitake mushrooms and enough water to cover. Bring to a boil, cover, and cook, stirring occasionally, until softened. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients
- Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; crumble or cut into ¼-inch pieces.
- Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
- Coarsely chop the water chestnuts.
- Trim the root end from the lettuce; remove as many of the largest outer leaves as you like for the sung choi bao filling and save any remaining lettuce for another use.
- Trim the root ends from the scallions; thinly slice the scallions. Set aside for garnish.
- Drain the mushrooms; discard the stems and thinly slice the caps.
Make the sung choi bao filling
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes.
Add the bell pepper, water chestnuts, and mushrooms and cook, stirring occasionally, until your protein is cooked through and the pepper is crisp-tender, 2 to 3 minutes. Stir in the “oyster sauce” blend and cook until heated through and the ingredients are coated, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Transfer the lettuce leaves to individual plates and top with the sung choi bao filling. Using a slotted spoon, remove the pickled daikon from the brine. Garnish the filling with the daikon and scallions and serve.
- Measure the water for the brine.
- Combine the mushrooms and water.
- Separate the lettuce leaves.
- Remove the pickled daikon from the brine.
- Help assemble the lettuce wraps.