San Choy Bau

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
Serves: 4-6
  • 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.
  1. Trim the lettuce to create cups and soak the lettuce cups in cold water in the fridge to ensure the leaves are crisp.
  2. 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.
  3. Add the pork mince and fry until it breaks up, approx. 2 to 3 minutes.
  4. 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.
  5. Lastly add the half the spring onions, half the chilli and some of the coriander leaves and mix well, then remove from the heat.
  6. Divide the pork mince mixture between the lettuce cups and garnish with the remaining spring onion, chilli and coriander to taste.


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Published on: June 14, 2014

Filled Under: Featured, Recipes

Views: 11995

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