San Choy Bau is so easy to make. And when I say easy, I mean really easy!! For example, tonight we had a power outage that lasted about an hour and a half.. In that time I was still able to prepare and make dinner and feed my family under torch light – I must also give credit to my gas stove, for without this would not have been possible – so thank-you little gas stove, you are wonderful.
– 500g of lean pork mince (you could use chicken or beef, but I find pork mince carries flavour well without itself being overpowering)
– 2 lengths of spring onions, chopped up finely
– 2-3cm piece of ginger, grated
– 1 large clove of garlic, crushed
– 2 tablespoons of ABC kecap manis sauce
– 2 tablespoons of a good quality oyster sauce
– 2 teaspoons of salt-reduced soy sauce
– 3-4 dried chinese mushrooms, soaked in water, and drained – chopped finely
– 1 teaspoon of sesame oil
– 1 pinch of five spice
– 1 cup of bean sprouts, washed and drained well
– 2 long red chillies, sliced finely (seeds removed if you don’t want heat)
– corriander (for garnishing)
– 1 iceberg lettuce, leaves removed very carefully – to form cups or bowls, washed and drained well
– 1 lime, cut into wedges
– rice bran oil
1. Heat a wok or frying pan until really hot. Quickly saute garlic and ginger until fragrant. Chuck in your pork mince and stir fry, breaking the mince up as you go. I am a big one for uniformity, I hate lumps in mince, drives me insane.. Each to their own though I guess. If you do like it lumpy then leave it lumpy.
2. Add the five spice, oyster sauce, kecap manis and soy sauce. Stir well, and reduce the heat to low – reducing the sauce by half. Throw in your mushrooms too 😀 Simmer for 5minutes.
3. Remove from the heat, stir in the sesame oil and spring onions, making sure all of it covered in the glossy sauce.
4. Take a lettuce cup, place two spoonfulls of meat mix inside, add some bean sprouts, sprinkle with fresh chilli, some corriander leaves and some more chopped spring onion – if you have some spare on hand + add the juice of a wedge of lime. Wrap and up and devour!!!!!!!!!
Serves 2+ – alternatively if you want this meal to feed more (say..4) serve up ontop of a bowl of rice, and top with shredded lettuce, bean sprouts, chilli, more spring onions and corriander. Viola! Oh and this meal is very kid friendly (minus the chilli), my one year old loooooooooved it!