Traditionally a Chinese entrée, this flavoursome pork dish, san choy bau is fresh, delicious and makes a quick and easy mid-week meal the whole family will love.
san choy bau
- 500g pork mince
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 2 Chinese style lup chong sausages* (optional), very finely diced
- 1 pinch of five spice powder
- ½ cup bean sprouts, washed and finely chopped (optional)
- ½ cup grated carrot, finely chopped
- 2 tablespoons of soy sauce
- 2 tablespoon of oyster sauce
- 2 tablespoons sesame oil or peanut oil
- Iceberg lettuce (cut into 6 cups – make sure you use the crisp inner leaves as they hold the mixture better than the softer, outer leaves)
- 3 spring onions diagonally sliced
Using a high heat, add 2 tablespoons of oil to a wok or large frying pan, add the pork mince and lup chong sausage, fry until just starting to brown. Add the brown onion, garlic and ginger, fry stirring often for about 2 minutes. Then the carrot, bean sprouts, five spice, soy and oyster sauce stir and cook for 1-2 minutes until all the flavours have combined. Serve straight away in the lettuce cups ( sprinkled with chopped spring onion.
Note: *Lup chong sausage is a small dried Chinese style sausage with a sweet flavour, its widely available at good supermarkets.
Tip:. You can be inventive with your ingredients in this dish, just chop them finely and add what you like: beans, snow peas, mushrooms or water chestnuts all work well. Makes 6.