A classic Chinese dish that is fun to make and fun to eat. It is a great meal any time of the year but, particularly during hot summer months when you want something refreshing for dinner. San choy bau is enjoyed by kids and adults alike. Having an excuse to eat your dinner with your hands! I’m up for that. Traditionally made with pork, however I find that any meat works well in this recipe. My recipe has a mixture of pork and veal mince. I did originally only make it with pork mince and also tried chicken and beef, but then discovered the pork and veal mince combination at my local butcher and thought I try it. When I first discovered this great dish, I used a meal kit from the supermarket. I didn’t have much time on my hands and thought making it from scratch would be very time consuming. I couldn’t have been more wrong. I played around with the ingredients listed on the back of the ready made sauce and seasoning packets and finally worked out a combination that works well. It is very simple, easy and quick to make. I hope you will enjoy it as much as my family does.

Ingredients 

250g pork mince

250g veal mince

2 garlic cloves, grated

2cm piece fresh ginger, grated

3 spring onions, chopped

1 cup beanshoots

1/2 bunch fresh coriander, chopped

1/2 lime, juiced

1 Tbsp peanut oil

2 Tbsp oyster sauce

1 tsp sesame oil

1 Tbsp soya sauce

1 butter or iceberg lettuce (approx. 12 leaves)

1/4 cup fried shallots (available from Asian grocery stores or Asian ile of your local supermarket)

1/4 chopped peanuts (optional)

Method

1. Heat wok or large frying pan until hot. Add peanut oil, garlic, ginger and mince. Stir until meat changes colour. Making sure to break up any lumps.
2. Combine oyster sauce, soy sauce and sesame oil in a jug. Add combined sauces and oil, spring onion and lime juice to the mince mixture and stir until heated through. Stir in beanshoots, coriander and nuts.
3. Spoon mixture into lettuce cups. Sprinke with fried shallots. Serve.

Note: To prepare lettuce cups; fill a sink with cold water and soak the lettuce. Cut the hard core out of the lettuce with a small knive. Seperate the leaves and dry on a paper towel. To make the lettuce cups, you can trim the edges with scissors or what I like to do is fold the outer edges of the lettuce leave in making a nice cup to inclose your filling.