San Choi Bao
A dish that is exceptionally easy to make and takes about 30 minutes to pull together. You can garnish with crushed roasted peanuts and chopped spring onion. Some like the water chestnuts finely chopped, some like them in slices. You can add more bean sprouts to make the dish go further if you like. Delicious and perfect with a glass of cool climate chardonnay or sparkling wine.
Serves 4
Sauce
1 tbsp cornflour
2 tbsp mirin / Xaoshing / dry sherry
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy
1 tsp dark soy
1 tsp sugar
To Serve
8 Iceberg lettuce leaves, trimmed
Filling
2 tbsp peanut oil
1 clove garlic, minced
1 small knob ginger, peeled, minced
1 small onion, finely chopped
400g pork or chicken mince
100g canned water chestnuts, drained, coarsely chopped
6 baby corn, finely chopped
6 shitake, finely chopped
100g bean sprouts
Make the sauce by mixing the cornflour with 3 tablespoons of tepid water in a very small bowl or cup until lump free. Add the remaining ingredients. Stir.
Heat the peanut oil in a large wok or frying pan over high heat. Add garlic and ginger, stir, add onion. Cook for a few minutes, stir. Add the minced meat and use a wooden spoon or metal spatula to mix and stir and break apart. Cook until the mince changes colour to white. Add the vegetables and cook for several minutes until he pork is cook through. Add the sauce mixture and cook continually stirring to mix through the filling. It should thicken and look glossy.
Place the leaves on serving plates. Spoon the filling into the leaves. At the table ask guests to roll up leaves and eat with their hands.
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San Choi Bao
Ingredients
- 1 tbsp cornflour
- 2 tbsp mirin / Xaoshing / dry sherry
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp light soy
- 1 tsp dark soy
- 1 tsp sugar
- 2 tbsp peanut oil
- 1 clove garlic, minced
- 1 small knob ginger, peeled, minced
- 1 small onion, finely chopped
- 400g pork or chicken mince
- 100g canned water chestnuts, drained, coarsely chopped
- 6 baby corn, finely chopped
- 6 shitake, finely chopped
- 100g bean sprouts
- 8 Iceberg lettuce leaves, trimmed
Method
- Make the sauce by mixing the cornflour with 3 tablespoons of tepid water in a very small bowl or cup until lump free. Add the remaining ingredients. Stir.
- Heat the peanut oil in a large wok or frying pan over high heat. Add garlic and ginger, stir, add onion. Cook for a few minutes, stir. Add the minced meat and use a wooden spoon or metal spatula to mix and stir and break apart. Cook until the mince changes colour to white. Add the vegetables and cook for several minutes until he pork is cook through. Add the sauce mixture and cook continually stirring to mix through the filling. It should thicken and look glossy.
- Place the leaves on serving plates. Spoon the filling into the leaves. At the table ask guests to roll up leaves and eat with their hands.
