1 tbs vegetable or peanut oil
300 g beef mince
300 g pork mince
1 garlic clove, minced
2 tsp finely grated fresh ginger
1 can (250 g) water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
60 ml oyster sauce
60 ml soy sauce
100 g bean sprouts
1 pn salt
4 iceberg lettuce leaves, washed, dried
Sung Choi Bao is a simple dish of minced, spiced meat that is wrapped in a crisp lettuse leaf. This dish has its origin in China but it also can be found all over Southeast Asia.
Feel free to combine this recipe with many other things like quail, chicken or shrimps.
Heat the oil in a large frying pan over medium-high heat.
Add the veal or beef mince and pork mince. Stir fry with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
Add garlic and ginger. Stir fry for 1 minute or until fragrant.
Add the water chestnuts and green shallots and stir fry for 1 minute or until combined.
Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through.
Remove from heat. Add the bean sprouts and stir until just wilted.
Taste and season with salt, if necessary. Transfer to a serving bowl.
Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.