San Choy Bau Recipes

SAN CHOY BAU

Steps:

• Heat a larger wok or pan on a high heat and add the peanut and sesame oil, Add the pork mince and break up with a wooden spoon and brown evenlyOnce browned remove from you wok and put to the side, leave the pork fat and juices in the wok, add your garlic, ginger and spring onion, wok fry for about a minute then add your pork mince back in.
• In a bowl mix together the soy, oyster sauce, rice wine vinegar, sugar and cornflour into a slurry. Add the slurry to the pork mince in the wok and stir through, the cornflour will thicken the sauce around the mince. Add the water chestnuts, mung beans and chopped fresh coriander. Mix through well and this part is done.
• For the lettuce cups remove the core from your ice berg lettuce using a sharp knife or bang the base of your lettuce on the bench and twist out the core.Carefully peel away the leaves keeping them whole, give them a wash in cold water and tip upside down to allow to drain.
• Serve your pork mince in a bowl in the centre of the table with the lettuce cups on the side, a dish of the chopped peanuts, more fresh coriander, and the sriracha if you want to add a chilli kick to your San Choy Bau. (See note 2)
• Let everyone create there own style of hand held goodness. Enjoy!

SIMPLE SAN CHOY BAU

Steps:

• Heat the oil in a wok or frying pan. Add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
• Reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
• Trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. Top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles).

SAN CHOY BAO

Steps:

• Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
• Combine all the sauce ingredients except the cornflour. Adjust to your liking.
• Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
• Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
• Add the coriander and tofu
• Add the sauce, then add the cornflour mix to thicken.
• spoon into the lettuce leaves
• traditional garnish - just add coriander and sesame seeds, or
• untraditional - try chopped peanuts, coriander, and a dash of lime!

SHRIMP (PRAWN) SAN CHOY BAU

Steps:

• Wash the lettuce and separate the leaves.
• Shake off any excess water and dry thoroughly on paper towels.
• Combine soy sauce, oyster sauce and lime juice in a small bowl.
• Set aside until needed.
• If the shrimp are large, cut into smaller pieces.
• Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat the side of the wok.
• Add spring onion, garlic and ginger and cook for 30 seconds.
• Add the shrimp meat, water chestnuts and chilli, season with salt and freshly ground black pepper and continue to stir-fry for 2 more minutes.
• Add the rice, sprouts and cilantro and stir until combined.
• Pour in the set-aside stir-fry sauce, toss briefly, then remove the wok from the heat.
• Transfer the mixture to a serving bowl.
• Place the dry lettuce cups on a plate.
• Either fill the lettuce cups with the mixture yourself, or allow your guests to do so at the table.
• Serve with hoisin sauce, to be drizzled over the top.