San Choy Bao
Member recipe

San Choy Bao

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Serves 4

My version of san choy bao

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  • 500 g lean pork mince
  • 2 cloves of garlic (minced or finely diced)
  • 1/2 red birds eye chilli (chopped, optional)
  • Peanut or canola oil for frying
  • 1/2 cup dried shitake mushrooms (diced)
  • 150 g water chestnuts (diced)
  • 3 shallots (sliced)
  • 2 sprigs of coriander (chopped)
  • 1/4 cup firm tofu (diced, optional)
  • 10 iceberg lettuce cups
  • Sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp chinese cooking wine
  • 2 tbsp sugar
  • 1/2 tsp five spice
  • 1 tsp sesame oil
  • 1 tsp minced ginger
  • 1 tsp of cornflour in water to thicken (make about 50ml)
  • Garnish
  • coriander leaves (chopped)
  • sesame seeds or chopped peanuts
  • lime (optional)


    1. Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
    2. Combine all the sauce ingredients except the cornflour. Adjust to your liking.
    3. Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
    4. Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
    5. Add the coriander and tofu
    6. Add the sauce, then add the cornflour mix to thicken.
    7. spoon into the lettuce leaves
    8. traditional garnish - just add coriander and sesame seeds, or untraditional - try chopped peanuts, coriander, and a dash of lime!

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