Tuesday, April 06, 2010

Pork San Choy Bau

This one's for you Russell, I don't have any photos because I haven't made it in a while, but trust me, its good!

1 tbs oil
400g minced pork
230g tin of water chesnuts, drained and chopped finely
125g tin of bamboo shoots, drained and chopped finely
6 spring onions, finely chopped
2 tbs rice wine
1 tbs soy sauce
2 tsp sesame oil
2 tsp oyster sauce
lettuce leaves
chopped mint for serving

Sauce: 2 tbs plum sauce, 1 tbs hoisin sauce, 1 tsp soy sauce

Heat the oil in a wok and at high heat, add the pork and cook until brown.
Add the water chesnuts, bamboo and spring onions and cook for a minute.
Combine the rice wine, soy sauce, sesame oil and oyster sauce and add to the wok. Cook for a few minutes.
Make the dipping sauce by mixing the sauce ingredients together with a drop or two of water to loosen it.
Spoon the mixture onto the lettuce leaves, top with finely minced herbs and drizzle the dipping sauce over.

Ron adores this but I haven't made it in ages! I confess to having left out both the bamboo shoots and the water chesnuts before, I don't know which it is but one of the flavours I just don't like. I think its the bamboo although I do like the crunch texture of the water chesnuts. I make sure to fry the mince until brown and slightly crispy and then I add more or less sauce depending on the texture. Quick and delicious.

1 comment:

K said...

Brilliant! Wish I'd had this recipe last night. Thanks for the link through FB.