San choy bau
Looking for the perfect san choy bau recipe? This iconic Chinese dish combines savory minced meat and crisp vegetables, all wrapped in fresh lettuce leaves. Today, I'll show you how to create restaurant-quality san choy bau at home, complete with the signature sauce that makes this dish unforgettable.
Ingredients
For the Filling
- 500 g pork mince (or chicken)
- 2 tablespoons neutral oil
- 4 cloves garlic, finely minced
- 2 cm ginger, finely grated
- 2 spring onions, finely chopped
- 1 small carrot, finely diced
- 120 g water chestnuts, chopped
- 2 shiitake mushrooms, finely diced
For the Sauce
- 2 heads iceberg lettuce, leaves separated
- Crispy vermicelli noodles
- Extra spring onions
- Crushed peanuts
Instructions
- Prepare the Lettuce Carefully separate lettuce leaves, keeping them whole. Wash, dry thoroughly, and chill.
- Create the Sauce Base Combine oyster sauce, soy sauce, cooking wine, sesame oil, and white pepper in a small bowl.
- Cook the Aromatics Heat oil in a wok over high heat. Add garlic, ginger, and white parts of spring onions. Stir-fry until fragrant, about 30 seconds.
- Cook the Filling - Add pork mince, breaking it up with a spatula - Once meat begins to brown, add carrots - After 2 minutes, add water chestnuts and mushrooms - Pour in sauce mixture - Cook until meat is done and sauce thickens