Project Description

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.

Serves: 4
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


  1. Carefully separate lettuce leaves and trim with scissors to form neat cups. Place in iced water to crisp.
  2. 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.
  3. Blend the cornflour and stock together and add this mixture to the wok or pan. Cook for a further 1-2 minutes, stirring.
  4. 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)

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