Thursday, June 24, 2010

San Choy Bau

A really lovely meal, low fat and healthy. I just tried this for the first time this week. It was so quick and easy, once the mushrooms had been soaked and everything cut up.  A definite winner, nice fresh flavours. The following quantities will serve 4 but it would need to be served with something else, or would be great as an entree.


serves 4

2 dried Chinese mushrooms
1tblpn oil
300g pork mince
2 cloves garlic, crushed
3cm piece fresh ginger, grated
50g green beans, chopped finely
1/4 red pepper, finely chopped
1/3 cup water chestnuts, finely chopped
handful of bean shoots, reserve some for garnish
3 spring onions, sliced, reserve some for garnish
2 tblspns oyster sauce
1 tblspn soy sauce
1 tspn sesame oil
1/4 tspn sugar
squeeze of lime juice
iceberg lettuce leaves carefully removed from the lettuce to form cups

Soak the mushrooms in hot water for 20 mins.
Drain and finely chop, discard the stems.
Heat oil in wok and stir fry the pork with the garlic and ginger, until the meat changes colour.
Add the beans, red pepper, mushrooms,  cook for 3 mins.

Add water chestnuts, bean shoots, spring onions, oyster and soy sauce, sugar and lime to taste. Stir for a minute or so until combined and heated through.

Serve heaped in lettuce cups.
Scatter reserved bean shoots and spring onions on top.
You can roll up the lettuce cups enclosing the filling and eat with your fingers.

P.S.  I did a Nigella and ate the left overs straight out of the fridge for lunch today. 


  1. This looks really good! I was craving Asian food today and Big and I decided to go grab some for lunch. This sounds like something I would make at home. I love the lettuce bowl.

  2. was it as good as the one at the yachtie?


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