San Choy Bow (Chinese Lettuce Wraps)
20 minServes 3
Crispy lettuce cups filled with seasoned ground pork, vegetables, and a glossy soy-oyster sauce.
| prepMince garlic and ginger | ||||||
| prepFinely chop onion, carrot, water chestnuts, baby corn, and mushrooms | ||||||
| prepPrepare lettuce leaves, crushed peanuts, and sliced scallions for serving | ||||||
| 1 1/4 tsp cornstarch | Whisk cornstarch & water until smooth | Pour in sauce, simmer 1½ min until glossy | Transfer filling to bowl, arrange lettuce, peanuts & scallions | |||
| 15 ml water (for slurry) | ||||||
| 22 ml light soy sauce | Stir in soy sauces, oyster sauce, sesame oil, cooking wine & sugar | |||||
| 5 ml dark soy sauce | ||||||
| 30 ml oyster sauce | ||||||
| 5 ml sesame oil | ||||||
| 30 ml Chinese cooking wine | ||||||
| 5 g white sugar | ||||||
| 15 ml peanut oil | Heat oil, stir-fry garlic & ginger 10 sec | Add onion, cook 1 min | Add pork, cook until white | Add vegetables, cook 2 min until carrot softens | ||
| 1 large clove garlic, minced | ||||||
| 2.5 g ginger, minced | ||||||
| 300 g ground pork | ||||||
| 1/2 onion, finely chopped | ||||||
| 1 small carrot, finely chopped | ||||||
| 100 g canned water chestnuts, drained and finely chopped | ||||||
| 5 baby corn, finely chopped | ||||||
| 5 mushrooms, finely chopped | ||||||
| 8 large or 16–20 small lettuce leaves | ||||||
| Crushed peanuts | ||||||
| Finely sliced scallions | ||||||
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