I love san choy bau – the crisp lettuce balances out the rich pork and vegetable mix in one handy (albeit a bit messy) “cup”. It’s one of those dishes where I am sure you can substitute chicken for pork, and also add in any vegetables you have on hand, but I found water chestnuts at my grocery store and that inspired me to cook this dish – it adds another dimension to the dish with a nice crunch.
Ingredients – 6 portions as a starter or enough for 2 hungry people for lunch
- Iceberg lettuce – whole
- 1 large onion – diced
- 200g pork mince
- 100g baby corn – sliced about 1/2cm thick
- 50g water chestnuts – peeled and diced into small pieces
- 50g mushrooms – any sort, I used swiss brown
- 3 tbls oyster sauce
- 1 tbl light soya sauce
Method
- With the core of the lettuce facing down, bang the head of lettuce, on the core – this will make it easier to remove the leaves whole
- Remove any wilted outer leaves and carefully remove the inside leaves, trying to keep them as whole as possible
- Place in a bowl of iced water to keep them crisp
- Over low heat, sweat the onions until soft
- Increase the heat to high and brown the mince
- Add in the vegetables and cook for 3 minutes until vegetables are cooked through
- Add in the oyster and light soya sauce and stir to combine
- You can trim the lettuce so it makes a nice neat “cup” to hold the stir fried mixture
- Spoon mix into lettuce cups and enjoy hot !
March 12th, 2014 at 3:38 am
I love the lettuce acting as a bowl for these delicious bites 😀
Cheers
Choc Chip Uru
March 18th, 2014 at 8:21 am
I love this dish, crisp lettuce with savoury filling and some crunchy water chestnuts. YUM!