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San choy bao (pork lettuce wrap)
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member lnguyen and has not been tested by our team.
Skip to ingredients
Units:
- 500g lean pork mince
- 2 garlic clovesminced or finely diced
- ½ bird's-eye red chillichopped, optional
- peanut or canola oilfor frying
- ½ cup dried shiitake mushroomsdiced
- 150g water chestnutsdiced
- 3 shallotssliced
- 2 sprigs corianderchopped
- ¼ cup firm tofudiced, optional
- 10 iceberg lettuce cups
For the sauce
- 1 ½ tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp chinese cooking wine
- 2 tbsp sugar
- ½ tsp five spice powder
- 1 tsp sesame oil
- 1 tsp gingerminced
- 1 tsp cornflour in waterto thicken (make about 50ml)
For the garnish
- coriander leaveschopped
- sesame seedsor chopped peanuts
- lime(optional)
Method
step 1
Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
step 2
Combine all the sauce ingredients except the cornflour. Adjust to your liking.
step 3
Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
step 4
Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
step 5
Add the coriander and tofu.
step 6
Add the sauce, then add the cornflour mix to thicken.
step 7
Spoon into the lettuce leaves.
step 8
Traditional garnish - just add coriander and sesame seeds, or for an Untraditional garnish- try chopped peanuts, coriander, and a dash of lime!
