Easy San Choy Bau
San Choy Bau is a long time favourite in my household. My kids called it “Chinese hamburger” when they were growing up. This method is very easy, which is why I call it Easy San Choy Bau.
Preparation time: 10 minutes
Cooking time: 12 minutes
crisp iceberg lettuce
2 tablespoons (40 ml) peanut or extra virgin olive oil
750 g (1 1/2 lb) lean pork mince
1 small cup water chestnuts, drained and chopped
4 slices fresh ginger, peeled and chopped
1/4 cup (60 ml/2 fl oz) chilli sauce
2 tablespoons (40 ml) dry sherry (optional)
1 tablespoon (20 ml) soy sauce
1 teaspoon sugar
salt and pepper to taste
2 tablespoons cornflour
1/2 cup (125 ml/4 fl oz) chicken or beef stock
- Carefully separate lettuce leaves and trim with scissors to form neat cups. Place in iced water to crisp.
- Heat a wok or fry pan and add the oil. Stir-fry the pork, chestnuts and ginger in the oil until the meat is no longer pink. Stir in the chilli sauce, sherry, soy sauce, sugar, salt and pepper.
- Blend the cornflour and stock together and add this mixture to the wok or pan. Cook for a further 1-2 minutes, stirring.
- Place the drained cupped lettuce leaves on a serving plate and fill each leaf with 3-4 tablespoons of the warm stir-fried mixture. Roll up the leaves and serve.
Wine: Rose has a depth of flavour to carry these flavours.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
Thai Salad Wrapped in Lettuce Leaves