Autumn 2021

San Choy Bao – Recipe

Pork and Shiitake San Choy Bao

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Serves 4

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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.

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Ingredients

• 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

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Method

• 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