San Choy Bau
San Choy Bau has a multitude of variations; at a glance there are at least seven different versions of the name alone. This version is my take on this classic starter which I feel embodies the typical balance of Traditional Chinese Cuisine, combined with a nice textural clean crunch from the fresh lettuce. Although a great for a starter, for a more substantial meal can be served with steamed rice or rice noodles.
San Choy Bau
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author: The Chef
Serves: 4-6
Ingredients
- 1 iceberg lettuce or 3 baby cos lettuce
- 1 medium carrot, peeled and grated
- 4tbsp vegetable oil
- ½ red onion, sliced
- 10cm ginger, finely grated
- 3 cloves garlic, finely chopped
- 10 fresh shitake mushrooms, finely diced
- 400g lean finely ground pork mince
- 1tbsp sugar
- 2tbsp sweet soy
- 3tbsp oyster sauce
- 1tsp sesame oil
- 3tbsp Shao Hosing rice wine
- 2tsp corn flour mixed with 4tbsp water
- 6 spring onions, finely sliced on the angle
- 2 large red chillies, cut on the angle
- 1 bunch coriander, leaves picked, roots finely chopped.
Method
- Trim the lettuce to create cups and soak the lettuce cups in cold water in the fridge to ensure the leaves are crisp.
- Heat wok or pan over a high heat. Add the oil, onion, ginger, corriander roots, and garlic and cook for 20 seconds, then add the carrot and the shitake mushrooms, cook for another 20 seconds.
- Add the pork mince and fry until it breaks up, approx. 2 to 3 minutes.
- Add the sugar, soy, oyster sauce, sesame oil and rice wine. stir and then add the corn flour mixture and cook, mixing consistently until the sauce thickens.
- Lastly add the half the spring onions, half the chilli and some of the coriander leaves and mix well, then remove from the heat.
- Divide the pork mince mixture between the lettuce cups and garnish with the remaining spring onion, chilli and coriander to taste.
