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Lisa Mead’s recipe of the week: Sang choy bao (Chinese lettuce cups)

Lisa Mead + Spencer Howson
Article image for Lisa Mead’s recipe of the week: Sang choy bao (Chinese lettuce cups)

INGREDIENTS (SERVES 6)

FILLING:

  • 2 tablespoons of peanut oil
  • 2 cloves of garlic, finely chopped
  • 1 tsp of fresh ginger
  • 3 cups of ground pork
  • 1 yellow onion, peeled and finely chopped
  • 2 small carrots peeled and finely chopped
  • 1 cup of water chestnuts, drained and finely chopped
  • 8 shiitake mushrooms, finely chopped

SAUCE:

  • 2 1/2 tsp of cornflour/ cornstarch
  • 6 tablespoons of water
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sweet teriyaki sauce
  • 4 tablespoons of Mirin ( or Chinese cooking wine)
  • 2 tsp of sesame oil
  • 4 tablespoons of oyster sauce
  • 2 tsp of white sugar

ASSEMBLING AND GARNISHING:

16 large soft lettuce leaves
1 cup of finely chopped dry roasted peanuts
1/2 cup of fresh mint
1 cup of dried shallots

INSTRUCTIONS:

SAUCE:

  1. Make the sauce. Mix the cornflour/cornstarch with a tablespoon of cold water. Stir till smooth.
  2. Add the remaining sauce ingredients and stir in a bowl. Set to one side.

FILLING:

  1. Place the peanut oil in a wok or large non stick fry pan on a med/high heat.
  2. Add the onion and stir. Once the onion is opaque, add garlic and ginger. Cook for approximately 1 minute, and then add the pork.
  3. Cool until pork turns white in colour. Add the vegetables. Cook for about another 2 minutes, or until the carrot has softened and the pork has cooked through.
  4. Add the sauce and cook for another 2 minutes or until the sauce thickens and looks glossy. Make sure to coat all the filling.
  5. Transfer the filling into a medium serving bowl. Lay out the lettuce leaves, nuts and mint leaves.

TO ASSEMBLE:

To serve, spoon some of the filling into a lettuce leaf. Garnish with the nuts and mint leaves and dried shallots. Roll it up and eat.

Press PLAY below to hear Lisa Mead run through the recipe

Lisa Mead + Spencer Howson
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