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Sang Choi Bau, Chinese Pork Mince in Lettuce Cups

This is a very easy home-based version of a classic dish that the whole family loves. To make this even quicker I sometimes use jars of fresh garlic and ginger. And it is more common to find roasted, unsalted cashews than peanuts to make it even speedier.
I like to serve this dish in smaller lettuce leaves for a cocktail party or just simply for an easier mouthful! Traditionally however you use large iceberg lettuce leaves for the cups.

I can’t talk enough about my electric wok – this is what makes this dish possible at home to me. Professional Chinese kitchens have gas burners that are wider and carry the heat straight up the sides of the wok for that instant, searing heat that imparts that smoky flavour into stir fries and dishes like this that make them so special. Most homes will not have this kind of heat in their stove tops whereas an electric wok does. You can leave it on the bench to cook almost anything from stir fries to steamboats and soups. They are not expensive either.

Pictured: Sang Choi Bau served in Cos Lettuce

500g pork mince
2 tbsp grated ginger (can use from a jar)
1 large carrot, finely chopped

3 stalks celery, finely chopped
200g roasted, unsalted cashew nuts, finely chopped
1 brown onion/3 green onions, finely chopped
2 tbsp garlic, finely chopped
2 tbsp light olive oil or vegetable oil
120ml oyster sauce
60ml (1/4 C) light soy
1 tbsp sesame oil
1 tbsp caster sugar
2 large heads iceberg or cos lettuce leaves removed

In a bowl combine carrot, celery and cashew nuts.
In a separate bowl, combine garlic and onions.
In another bowl combine oyster sauce, soy, sesame oil and sugar and mix.
Cut base from lettuce, remove darker outer leaves, under cold water peel 12 leaves. Drain and trim.

Heat a wok on high heat; add 1 tbsp oil, half the pork mince, and stir fry 1-2 mins til pork starting to brown. Add half the ginger with the pork at this stage, stirring all the time.
Add half the onion mix and infuse the flavour into the mince for 1 min.
Add half the celery mix, fry another 1 min.
Add half the sauce mix, fry another minute to combine flavours then transfer to a bowl.
Clean wok and repeat.

Serve pork in lettuce cups, with hoisin sauce and chilli oil on the side.

Serves 6

Pictured: Sang Choi Bau served in Cos Lettuce