San Choy Boa

San Choy Bao – Recipe

Image source: Photographer Dave Gleeson

Pork and Shiitake San Choy Bao

Serves 4

The smooth, slippery texture of shiitake mushrooms create the perfect balance with pork mince and beansprouts served in crunchy lettuce leaves. You can use any mince – chicken, beef, fish, or even crumbled tempeh for a vegan version. Fresh shiitakes are available in most supermarkets, but oyster mushrooms would make a great substitute if you can’t get hold of any.


  • 100gm shiitake mushrooms, finely sliced
  • 50ml sesame oil
  • 1 clove garlic crushed
  • 1 tbs ginger, grated
  • 1/2 cup shallots, finely sliced
  • 1 red chilli, finely sliced
  • 300gm pork mince
  • 250gm beansprouts
  • 50ml soy sauce
  • 50ml ketjap manis
  • 2 baby cos or butter lettuce, washed
  • 1/2 cup coriander leaves
  • 1/4 cup crushed roasted peanuts
  • Lime wedges to serve


  • Fry the mushrooms in half of the sesame oil until soft and golden.
  • Transfer to a mixing bowl.
  • Fry the garlic, ginger, shallots and chilli in the remaining oil until soft, then add the pork mince and fry until cooked and lightly coloured.
  • Add to the mushrooms and mix in the beansprouts, soy sauce and ketjap manis.
  • Serve spoonfuls of the pork mixture on the lettuce leaves, garnished with coriander leaves and peanuts
About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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