Kiddy San Choy Bau
.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
iceberg lettuce
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 500 | grams |
pork
mince |
|
| 1 | clove |
garlic
crushed |
|
| 2 | x |
ginger
knob, finely shredded, 2 cm |
*
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | tablespoons |
chinese (xiao xiang) wine
or dry sherry |
* |
| ¼ | cup |
water chestnuts
chopped |
*
|
| 1 | small |
carrots
grated |
|
| 2 | cups |
mung bean sprouts
|
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
iceberg lettuce
|
*
|
| 15 | ml |
vegetable oil
|
|
| 5E+2 | grams |
pork
mince |
|
| 1 | clove |
garlic
crushed |
|
| 2 | x |
ginger
knob, finely shredded, 2 cm |
*
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
oyster sauce
|
|
| 3E+1 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 59 | ml |
water chestnuts
chopped |
*
|
| 1 | small |
carrots
grated |
|
| 473 | ml |
mung bean sprouts
|
|
| 3 | each |
scallions, spring or green onions
finely sliced |
|
Directions
To make the lettuce cups; hold the lettuce tightly in two hands and bash the root firmly on the kitchen bench.
This will loosen the stem and help to separate all the leaves.
Rinse the lettuce and allow the water to flow between the layers which will encourage the leaves to come apart.
Shake the leaves dry and place in a large serving bowl.
Heat oil in a pan and add pork in batches, stirring continuously so that the meat becomes crumbly.
Stir in garlic, ginger and carrot and cook a further 2 to 3 minutes.
Stir in sauces and water chestnuts and toss to coat evenly.
Turn off heat and stir through bean sprouts and half of the green onions; place into serving bowls and top with remaining green onions.
Allow the kids to spoon the pork filling into their own lettuce cup, before rolling it around the filling and tucking in!
