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  • 6 large iceberg lettuce

  • Peanut Oil for frying

  • 150 g Pork Mince

  • 4 Minced Quails breasts

  • 1 tablespoon Garlic crushed

  • 1 tablespoon Ginger crushed

  • 2 Dried Chinese Sausages

  • 2 tablespoons Chinese mustard green . chopped

  • 6 dried shiitake mushrooms soaked,desteamed and chopped

  • 12 Water Chestnuts sliced

  • 4 Long Green shallots

  • 4 tablespoons shao xing cooking wine

  • 1 tablespoon caster sugar

  • 2 tablespoons light soy sauce

  • 0.25 cup Oyster sauce


  • 1.

    Heat the oil in a wok and when smoking, add the pork and quail mince and stir-fry until browned.

  • 2.

    Add the pounded garlic and ginger, Chinese sausage, mustard greens, shiitakes, water chestnuts and green shallots and toss well.

  • 3.

    Add a splash of shao xing wine then add the caster sugar and soy and stir.

  • 4.

    Finally, add the oyster sauce and continue to stir-fry a further minute.


Serve the Sung Choi Bao mince onto a platter, sprinkle with long sliced shallots and place the well-washed lettuce cups beside it. Simply spoon the mince into the lettuce cups before eating.

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