Come Dine With Me Australia

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


  • 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


  • 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

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 166kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 7g
  • Sugar 3g
  • Sodium 152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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