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Sung Choi Bao of Vegetables

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.


  • 1 small peeled carrot

  • 4 small leaves iceberg lettuce

  • 2 tablespoons Peanut Oil

  • 100 g green beans trimmed and finely sliced

  • 1 small Red Onion finely sliced

  • 1 tablespoon Ginger julienne

  • 1 Clove Garlic finely diced

  • 60 g fresh shiitake mushrooms stems discarded and caps sliced

  • 2 tablespoons shao hsing wine or dry sherry

  • 1 tablespoon light Soy sauce

  • 1 teaspoon white sugar

  • 1 teaspoon Oyster sauce

  • Sesame Oil

  • 1 stick finely diced Celery

  • 1 baby bok choy core removed and finely sliced

  • 1 cup bean sprout

  • 0.3 cup finely sliced spring onion scallions

  • 1 handful coriander sprig


  • 1.

    Using a vegetable peeler, finely slice carrot lengthways into ribbons.

  • 2.

    Cut carrot into a fine julienne and set aside.

  • 3.

    Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the refrigerator.

  • 4.

    Heat peanut oil in a hot wok, stir-fry beans, onions, ginger and garlic for 30 seconds.

  • 5.

    Add mushrooms and stir-fry for 30 seconds.

  • 6.

    Pour in wine, soy sauce, sugar, oyster sauce and sesame oil, and stir-fry for 1 minute or until vegetables are just cooked through.

  • 7.

    Toss in reserved carrot, celery, bok choy, bean sprouts, spring onions and stir-fry for a further 30 seconds.

  • 8.

    Remove vegetable mixture from wok, using a slotted spoon to ensure you leave any juices in the wok.

  • 9.

    Serve in a bowl set on a large platter, garnished with coriander, and accompanied with the lettuce-leaf cups.

  • 10.

    To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose the filling and eat with your fingers!

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Posted by petesjoyReport
I added some freshly chopped chilli to the garlic & ginger, and the juice of half a lime to dress it at the end.