Hhhhmmm...Healthy and Yummy, can it be true?

San Choy Bau

San Choy Bau is most often made using pork mince however it can be made with minced chicken, beef, tofu, prawns, just about anything tasty you have on hand.

INGREDIENTS

iceberg lettuce leaves, to serve
4 tablespoon peanut oil
2 cloves garlic, finely sliced
2 tablespoon ginger, finely julienned
300g pork mince
½ red onion, chopped
2 tablespoons sugar
2 tablespoons light soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
3 tablespoons rice wine (shao hsing cooking wine)
1 cup bean sprouts
1 carrot julienned
1 large red chilli, finely sliced diagonally (optional)
1 handful coriander sprigs, leaves only




Optional ingredients - finely chopped celery, shitake mushrooms, finely chopped snow peas

METHOD

A handy trick for the lettuce - place the lettuce with the stalk facing upward and use your palm to whack the stalk.  You should then be able to easily remove the stalk with your fingers thus removing the part of the lettuce that holds most of the leaves in place.  It will be easier to peel the leaves off without damaging them.  Mind you, I consider this part the most difficult and I can never seem to remove the leaves so they look like the perfect cups you see in foodie photos.


Fill your sink with cold water and place the lettuce leaves in the water, this will keep them nice and crisp.

Heat a wok over high heat. Add oil, garlic and ginger and stir-fry for 20 seconds. Add mince and fry for 2-3 minutes, squishing up any lumps with a wooden spoon. Add onion, and other vegetable sif you are using them, and cook for 1 minute.


Add sugar, soy, oyster sauce, sesame oil and rice wine, cook for 30 seconds. Add sprouts, carrot, half the green onions, chilli and coriander and stir for 30 seconds.


To serve, place a lettuce cup on a plate, fill with luscious pork mixture (not too much or it ill be a mess) and roll/fold the lettuce until you have formed a neat little parcel.  This takes practice but who's complaining!  Just have napkins at the ready to mop up the delicious juices as they run down your arm.