Tuesday, February 28, 2012

San Choy Bau

1 T vegetable oil
200 g veal or lean beef mince
200 g pork mince
1 garlic clove, crushed
2 t finely grated fresh ginger
230g can water chestnuts, drained, finely chopped
4 spring onions (green onions), ends trimmed, finely chopped
2  T oyster sauce
2  T soy sauce
Juice of 1/2 lime
100 g bean sprouts
Pinch of salt
8 iceberg lettuce leaves, washed, dried

Heat the oil in a large frying pan over medium-high heat. Add the combined mince. Cook, stirring to break up any lumps, for 5 minutes or until browned. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Add the water chestnuts and onions and cook, stirring, for 1 minute or until combined. Stir in the sauces and lime juice and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat.

Add the bean sprouts and stir until just wilted.

Taste and season with salt, if necessary. Transfer to a serving bowl.

Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Image from eRecipeCards

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