The other day, I was requested to post my ‘San Choy Bau’ recipe on my website. I had shared my Vegan version, but I hadn’t shared my favourite Pork Mince version. So, here is my ‘San Choy Bau’. Iceberg Lettuce is popularly used for this dish, but it can be tricky to make cups. I have found Baby Cos Lettuce is the easiest to prepare and easiest to eat.
1 tablespoon Oil *I used Canola Oil
6 Shiitake Mushrooms
1 small piece Ginger *finely chopped
1 clove Garlic *finely chopped
500g Pork Mince
4 large Spring Onions
1 can (220g) Water Chestnuts *OR Bamboo Shoot is also good
Baby Cos Lettuce, Iceberg Lettuce OR Lettuce of your choice as required
2 tablespoons Soy Sauce
4 tablespoons Oyster Sauce
2 tablespoons Sake (Rice Wine) OR Water
1 teaspoon Sugar *alter the amount
1/4 teaspoon Chinese Five Spice *alter the amount
1/4 teaspoon Ground Chilli *alter the amount
1 teaspoon Potato Starch OR Corn Starch
1 teaspoon Sesame Oil
- Combine all the sauce ingredients in a small bowl. Alter the amount of Sugar, Chinese Spice and Ground Chilli to suit your taste.
- Chop up all Vegetables finely or cut into very small pieces.
- Heat Oil in a large frying pan or wok over medium heat, cook Carrot, then add Shiitake, Garlic and Ginger, and stir. Add Pork Mince and cook until Pork changes colour, breaking up lumps.
- Add Spring Onion and Water Chestnuts, stir for a few minutes OR until Spring Onion is soft, then add the Sauce. Cook for 1-2 minutes, stirring well.
- Serve with Lettuce cups OR trimmed Lettuce leaves. *Note: I sprinkled with some Toasted Sesame Seeds. Many people enjoy ‘San Choy Bau’ with extra toppings such as chopped Chilli, chopped Roasted Peanuts, Coriander Leaves, etc.