I have decided to bring a little Sang Choi Boa into your day. But it has to be quick because I have three hungry mouths to feed and they are patiently waiting for me to finish.
Sang Choi Bao is a mince mixture made up of vegetables and usually a pork, it is spooned into a lettuce leaf, rolled and eaten. It has an irresistible combination of textures and flavours, crisp and crunchy vegetables with succulent pork and a subtly sweet and slightly spicy taste. It is traditionally part of a Cantonese banquet but makes for a nice light meal on its own – like we are having tonight (in just a minute guys!)
Sang Choi Bao literally means ‘lettuce delights’ and I assure you, you will be delighted.
1 large iceberg lettuce, leaves washed and trimmed to form cups
1 teaspoon of Sesame Oil
1 tablespoon of Peanut Oil
500 grams/1 pound Pork Mince (not lean)
2 teaspoons Garlic, minced
2 teaspoons Ginger, grated
50 grams oyster mushrooms, coarsely chopped
50 grams shiitake mushrooms, coarsely chopped
2 tablespoons Chinese mustard greens (Gai Choy), chopped
1/2 cup Bok Choy, coarsely chopped
1 tin Water Chestnuts (net weight 230 grams/8 ounces), finely chopped
6 long shallots (scallions in the USA), sliced into rounds
1 small red chili, chopped finely (optional – use only if you would like a little heat)
3 tablespoons shao xing cooking wine
1 tablespoon sugar
2 tablespoons light soy sauce
¼ cup oyster sauce
Place lettuce cups in a bowl of cold water and refrigerate for 30 minutes to crisp.
Heat the oils in a wok over a high heat and when smoking, add the pork, garlic and ginger and stir-fry until browned. Add bok choy, mustard greens, mushrooms, water chestnuts and chilli (if you are using it) and toss well. Add the shao xing wine then add the caster sugar and soy and stir, simmer till most of the liquid has evaporated. Finally, add the oyster sauce and half the shallots continue to stir-fry a further minute.
Remove lettuce cups from refrigerator, pat dry and place onto a serving dish. Serve the Sang Choi Bao mince on a platter, sprinkle with remaining shallots. Simply spoon the mince into the lettuce cups, roll up and eat – with your fingers of course!
Notes: Use my measurements of the spices and vegetables as a guide only, feel free to find your own balance of flavours and make it to suit your palatte – Sang Choi Bao is a very adaptable dish.
© 2011, Michelle. All rights reserved.
