Recipe

San choy bau

Jul 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

San choy bau
  • 8 whole iceberg lettuce leaves
  • 1 tablespoon peanut oil
  • 750 gram pork mince
  • 2 garlic cloves, crushed
  • 225 gram tin water chestnuts, drained and chopped finely
  • 1 red capsicum, deseeded and chopped finely
  • 4 green onions (shallots), sliced finely, plus extra to garnish
  • 2 tablespoon light soy sauce, plus extra to serve
  • 2 tablespoon brown sugar
  • 1 tablespoon fish sauce (optional)
  • 1 lime, juice
  • fresh coriander leaves, to garnish

Method

San choy bau
  • 1
    Rinse lettuce and place on paper towel to dry.
  • 2
    Heat oil in wok or frying pan. Add pork and garlic and stir-fry over high heat for about 5 minutes.
  • 3
    Add water chestnuts, capsicum and green onions to wok and mix well. Add soy sauce, sugar, fish sauce (if using) and lime juice and cook for 2 minutes more.
  • 4
    Taste for flavour. Add a little more sugar, soy, fish sauce or lime juice if required.
  • 5
    Scoop mix into lettuce leaves and garnish with a sprinkling of green onion and coriander. Serve warm with soy sauce on the side.

Notes

Equipment: paper towel; sharp knife; work or large frying pan; long-handled spoon (to stir-fry)

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