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.

Makes

4 Servings

Ingredients

1 tablespoon Oil *I used Canola Oil
1/2 Carrot
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

Sauce
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

Method
  1. Combine all the sauce ingredients in a small bowl. Alter the amount of Sugar, Chinese Spice and Ground Chilli to suit your taste.
  2. Chop up all Vegetables finely or cut into very small pieces.
  3. 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.
  4. 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.
  5. 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.