Pork and mushroom san choy bau

Pork and mushroom san choy bau

From
Harvest
Serves
4–6
Photographer
Emilie Guelpa

San choy bau is a stunning Chinese dish that becomes even better with the addition of fresh mushrooms—try a mixture of shiitake, oyster and Swiss browns. Traditionally it uses iceberg lettuce, but is equally good with baby cos as a convenient alternative. They are very quick to make and offer fun hands-on dining as everyone gets stuck into filling their own lettuce cups .

Ingredients

Quantity Ingredient
2 baby cos lettuces
1-2 tablespoons oil
2 garlic cloves, crushed
2 teaspoons grated ginger
2 small red chillies, seeded and finely chopped
200g mushrooms, thinly sliced
500g minced pork
2 tablespoons chinese rice wine
soy sauce, to taste
4 spring onions, thinly sliced

Method

  1. Peel whole leaves away from the lettuce, wash and drain well and lay them out on a large platter.
  2. Heat a wok over medium–high heat. Add the oil, followed immediately by the garlic, ginger and chilli. Stir well and cook until fragrant.
  3. Add the mushrooms and stir-fry for 30 seconds. Add the minced pork and stir well for 2–3 minutes, or until the meat is cooked through. Add the Chinese rice wine and soy sauce to taste. Reduce the heat to low and simmer the mixture for 5 minutes.
  4. Spoon the pork and mushroom mixture into the lettuce cups, add a little sliced spring onion and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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