Pork San Choy Bow Recipe (Chinese Lettuce Wraps)

A popular and healthy Chinese starter perfect for sharing

This beautiful Chinese dish of pork mince in a rich and glossy savoury sauce is served in crisp and cold lettuce cups. It is simple and easy to make in the Scanpan Wok, yet has incredible flavour and contrasting textures. Top your lettuce wraps with a scattering of salty, chopped peanuts, chilli and herbs. My version has fresh mint, which helps cut through the richness of the pork.

Serves: 4-6 | Prep time: 15 minutes | Cook time: 5 minutes Ingredients:

• 1 tbsp peanut oil
• 4 garlic cloves
• 2.5cm piece of ginger root, grated
• 500g pork mince
• 3 green onions, finely sliced
• 2 carrots, grated or julienned
• 5-10 shiitake mushrooms, finely chopped

For the Sauce:

• 1.5 tsp cornflour
• 2 tbsp Chinese Cooking Wine (or sherry)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil

To Serve:

• 2-3 small red chillies, finely sliced
• Crushed peanuts
• Green onion, finely sliced
• Chopped coriander and mint leaves
• About 16 baby gem lettuce leaves, chilled

Method: 1. Heat the wok to medium and add the oil. 2. While it is heating, mix together all the sauce ingredients in a small jar. Give it a thorough shake to remove any lumps from the cornflour and set aside. 3. Add the pork and cook until it is opaque and starting to brown for about 10 minutes. Add the garlic and ginger to the pork and stir for 1-2 minutes. 4. Add the vegetables and stir-fry until softened for another 2 minutes.

5. Add the sauce to the pan and stir. Allow it to thicken and become glossy and coat the meat – about 3 minutes.

6. Serve hot. Allow guests to spoon their own mixture into the cold lettuce cups and choose their own toppings.

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