Sang choy bao

There’s nothing special about these ingredients, it’s just a lot of the flavours I love and all you need is a wok.

Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 iceberg lettuce
• 1 tbsp peanut oil
• 2 garlic cloves, crushed
• 2-cm piece ginger, peeled and finely grated
• 1 lemongrass stalk, white part only, finely chopped
• 1 long red chilli, finely chopped
• 500 g pork mince
• 1 cup bean sprouts, trimmed
• 3 spring onions, thinly sliced
• 1 tbsp sweet soy sauce
• 2 tbsp oyster sauce
• ½ lime, juice
• 1 tsp sesame oil
• ¼ cup chopped roasted peanuts
• ¼ cup coriander leaves
• lime wedges, to serve

Instructions

1. Separate the lettuce into cups and soak in a big bowl of iced water to help crisp up. Just before serving, drain well. 
2. Heat the oil in a large wok over high heat. Add the garlic, ginger, lemongrass and chilli and cook for 1 minute or until fragrant.
3. Add the pork mince and cook, breaking up the meat with a wooden spoon, until browned. Add the bean sprouts and spring onions and cook for 30 seconds. Add the soy sauce, oyster sauce, lime juice and sesame oil and toss to combine well. Remove from the heat.
4. Divide the meat mixture between the lettuce cup, sprinkle with the crushed peanuts and coriander and serve with lime wedges.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.