Luke Mangan's Pork San Choy Bau
Thursday February 7, 2013
PORK SAN CHOY BAU
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
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