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Megan

Sung Choi Bao

Sung Choi Bao
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Try Megan's Sung Choi Bao from Week 3 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • 1 Carrot julienne
  • 5 small Iceberg Lettuce leaves
  • 2 tbls Peanut Oil
  • 1 tbls Ginger julienne
  • 1 Garlic clove, finely diced
  • 250 grams Pork Mince
  • ½ small Spanish onion, finely sliced
  • 4 fresh Shitake Mushrooms, stems discarded and caps sliced
  • 2 tablespoons Shaohsing wine
  • 1 ½ tablespoons light Soy Sauce
  • 1 tsp caster sugar
  • 1 tsp Oyster sauce
  • ¼ tsp sesame oil
  • 1 stick of Celery, finely diced
  • ½ cup fresh Bean Sprouts
  • ¼ cup finely sliced Spring Onions
  • Handful Coriander sprigs
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Method

  1. Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the fridge
  2. Heat peanut oil in a hot wok and stir-fry ginger, garlic and pork mince for 1 minute
  3. Add onions and mushrooms and continue stir-frying for 20 seconds
  4. Pour in wine, soy sauce, sugar, oyster sauce and sesame oil and stir-fry for 1 minute or until pork is cooked through
  5. Toss in reserved carrot, celery, bean sprouts and spring onions and stir to combine
  6. Remove pork mixture from wok using a slotted spoon to ensure you leave any juices in the wok
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