When you think of mince, what comes to mind first?

I think of hamburgers or pasta dishes. Which is OBVIOUSLY not so good if you are eating low carb, or trying to eat more vegetables and less ‘white food’.

Enter, san choy bau.

This tasty recipes is the perfect way to enjoy mince (and you can use ANY kind of mince for this – even vegetarian mince like quorn).

It’s summer-friendly.

It’s an amazing way to use leftover mince.

It’s faster to make than pasta and includes more veggies.

No-brainer! Here’s the recipe.

San Choi Bau


Makes 1 serve

  • 1 small onion, finely diced
  • 1 whole carrot, finely diced
  • 1 small zucchini, finely diced
  • 150 grams beef mince, lean
  • 2 tbsp tamari
  • 1 tsp ginger, freshly grated
  • 1/2 tsp sesame oil
  • 1 pinch stevia
  • 2 sprigs coriander, finely chopped
  • 1 tsp sesame seeds
  • 6 cos lettuce leaves

This recipe is good for EVERY body type.

San Choi Bau – method

  1. Heat a non-stick pan and dry fry the mince.
  2. Add the chopped veg, tamari, ginger, stevia, sesame oil, stir well and cook for about 5 minutes.
  3. Turn off the heat and add coriander leaves and sesame seeds (if using).
  4. Stir well and serve mixture in the lettuce cups.

Note: if using leftover mince, simply add it to the stir-fried vegetables and heat it through.

San Choi Bau – nutritional info

Servings: 1

Body types: ALL

Total Time: 20 minutes

Nutrition (per serving): 508 calories, 31.9g total fat, 99mg cholesterol, 1500mg sodium, 1027mg potassium, 24g carbohydrates, 7.4g fibre, 11.3g sugar, 35.2g protein.

Recipe Type

Dairy free, gluten free, low carb.


Serve immediately – or store in the refrigerator for up to 4 days.


To make this a low FODMAPS meal, simply omit the onion.

If you have a seed allergy, omit the sesame oil and sesame seeds – you could add a little fish sauce for flavouring instead if desired.

Melanie White

Melanie White

Chief Inspiration Coach

I’m a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.