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Sang Choi Bao

Recipe by Neil Perry from Food Source - Asia

Serves 4 to 6

Ingredients

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
¼ cup Oyster sauce

Method

Heat the oil in a wok and when smoking, add the pork and quail mince and stir-fry until browned.
Add the pounded garlic and ginger, Chinese sausage, mustard greens, shiitakes, water chestnuts and green shallots and toss well.
Add a splash of shao xing wine then add the caster sugar and soy and stir.
Finally, add the oyster sauce and continue to stir-fry a further minute.

Notes & Tips

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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Neil Perry Chef
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Food Source - Asia TV Show
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Comments

Simon Jenkins 9 months ago

Pork Quail?? This is not Sang choi bao its a Perry invention!

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