San Choy Bao

and it's lettuce wrapped

A Chinese dish, often served as an appetizer or light main. Served on a crispy lettuce leaf with a sprinkle of crushed nuts, slices of spring onion, chilli or ribbons of Thai basil or coriander.

Prep Time

15 min

Cook Time

Serves

15 min

THE FACTS

Great to prep ahead

Fresh in the fridge for 3 days

Light meal

Dail up the heat

Intensify the taste

INGREDIENTS

FILLING INGREDIENTS

Pork 750g

Onion 200g 1 onion 200g

Garlic 12g 1tbsp 36g 2tbsp

Ginger 23g 1tbsp 2tbsp 60g

Water chestnuts 140g 100g

Red pepper 70g 1 small 82g

SAUCE INGREDIENTS

Oyster Sauce 40g 2 tbsp 120g

Hoisin Sauce 23g 1tbsp 90g

Shaoxing wine15g 1tbsp 45g

Light soy 18g 1 tbsp 65g

Dark soy 1 tsp 5g 15g

Black pepper

SERVING

Lettuce

Crushed nuts

Spring onion

Chilli

Coriander

Simplified Recipe Card

Pork is the traditional protein for san choy bao however the taste isn’t compromised by using tofu, chicken or beef mince. The Sauce is where this dish sings with the Asian staples of soy, sesame and oyster you have a 15-minute meal that even the fussiest of eaters will devour.

Bite Size Look

1 min

Just a Sliver Tutorial

0 min

Real time Tutorial

0 min

METHOD

FILLING PREP

Dice the onion and place in a medium size bowl
Mince garlic and place in the bowl with the onion
Over the top of the onion with a zester grate the ginger into the bowl
In a medium jug or glass pour in the oyster sauce, hoisin sauce, shaoxing wine, light soy, dark soy, black pepper and whisk together

COOKING

In a fry pan place the peanut oil and heat for 2 minutes
Place pork mince into fry pan and break up, cook the mince until cooked removing any excess
Place in and mix the bowl of onion, garlic and ginger until the onion is translucent, this will take approx. 10 min
Pour the jug of liquid over the meat and stir in well

ASSEMBLE