Luke Mangan's Pork San Choy Bau

Thursday February 7, 2013


  • 1 iceberg lettuce
  • 1 medium carrot, peeled
  • 4tbsp vegetable oil
  • 1/2 red onion, sliced
  • 2 stalks celery, finely diced
  • 10cm ginger, finely sliced
  • 3 cloves garlic, finely sliced
  • 10 fresh shitake mushrooms, finely sliced
  • 350g lean finely ground pork mince
  • 1tbsp sugar
  • 2tbsp soy
  • 3tbsp oyster sauce
  • 1tsp sesame oil
  • 3tbsp Shao Hosing rice wine or dry sherry
  • 2tsp corn flour mixed with 4tbsp water
  • 1 cup snow pea sprouts
  • 6 spring onions, finely sliced on the angle
  • 2 large red chillies, cut on the angle
  • 1 bunch coriander, leaves picked


  • Trim the lettuce to create cups and soak the lettuce cups in cold water in the fridge to ensure the leaves are crisp.
  • Peel the carrot with a vegetable peeler into long strips, then cut the strips in half lengthways and finely slice. Set aside.
  • Heat wok or pan over a high heat. Add the oil, onion, celery, ginger and garlic and cook for 20 seconds, then add the carrot and the sliced shitake mushrooms, cook for another 10 seconds.
  • Next add the pork mince and fry until it breaks up, approx. 2 to 3 minutes. Add the sugar, soy, oyster sauce, sesame oil and rice wine and cook for another 30 seconds. Add the corn flour mixture and cook mixing consistently for another 30 seconds.
  • Lastly add the snow pea sprouts, half the spring onions, half the chili and half the coriander and mix well, remove from the heat.
  • Divide the pork mince mixture between the lettuce cups and garnish with the remaining spring onion, chilli and coriander.
  • Serve with a bowl of steamed rice for substantial meal
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