Sang Choy Bau
4 dried shitake mushrooms
1 tbs peanut oil
200g minced pork
200g minced chicken
6 spring onions chopped
1 clove garlic crushed
¼ cup bamboo shoots chopped finely
100g water chestnuts chopped finely
2 tbs sesame oil
2 tbs soy sauce
2 tbs oyster sauce
2 tsp cornflour
2 tbs dry sherry
100g fried noodles
½ cup bean shoots
1 small birdseye chilli sliced (garnish)
diagonal slices of spring onion (garnish)
6 leaves from baby cos lettuce
Place mushrooms in a small heatproof bowl, and cover with boiling water. Stand for 20 minutes, then drain. Discard the stems, and chop the caps coarsely.
Heat peanut oil in a wok or large pan. Stir fry the pork and chicken until cooked through. Add the mushrooms, onion, garlic, shoots, chestnuts, and sesame oil, sauces, and blended sherry and cornflour. Stir fry for 2-3 minutes.
Just before serving, stir through the noodles and bean shoots.
Place one lettuce leaf in a small serving bowl and spoon in approximately 2 tbs of the mixture.
Garnish and serve immediately.
Will make 6 lettuce cups.
“YOU'VE REALLY GOT TO ROLL THESE UP AND EAT THEM WITH YOUR HANDS”
Very easy, but lots of chopping and dicing.
SELECTION OF THE BEST LETTUCE LEAVES IS IMPORTANT FOR THIS DISH. NOT TOO BIG OR TOO SMALL. YOU CAN USE ICEBERG, BUT ONCE AGAIN ONLY THE SMALLER LEAVES.
SESAME OIL IS A KEY INGREDIENT OF THE FLAVOUR. DON'T FORGET IT - BUT DON'T ADD MORE THAN THE RECIPE.
DON'T OVERFILL THE LETTUCE CUPS WITH MIXTURE, OR IT WILL BE TOO HARD TO EAT. SHOULD BE AROUND A THIRD FULL.