SAN CHOY BAO

San Choy Bao image

Provided by lnguyen

Time 20m

Yield Serves 4

Number Of Ingredients 23

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500 g lean pork mince
2 cloves of garlic (minced or finely diced)
1/2 red birds eye chilli (chopped, optional)
1/2 cup dried shitake mushrooms (diced)
150 g water chestnuts (diced)
3 shallots (sliced)
2 sprigs of coriander (chopped)
1/4 cup firm tofu (diced, optional)
10 iceberg lettuce cups
Sauce
1.5 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp chinese cooking wine
2 tbsp sugar
1/2 tsp five spice
1 tsp sesame oil
1 tsp minced ginger
1 tsp of cornflour in water to thicken (make about 50ml)
Garnish
coriander leaves (chopped)
sesame seeds or chopped peanuts
lime (optional)

Steps:

Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
Combine all the sauce ingredients except the cornflour. Adjust to your liking.
Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
Add the coriander and tofu
Add the sauce, then add the cornflour mix to thicken.
spoon into the lettuce leaves
traditional garnish - just add coriander and sesame seeds, or
untraditional - try chopped peanuts, coriander, and a dash of lime!