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  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Sparkling Rose are the best wines to pair with Sang Choi Bao.


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