Pork Mince San Choi Bao

Ingredients

500gm Pork Mince

1 tbls Peanut Oil

3 Cloves Garlic, finely grated

2cm Piece Ginger, finely grated

2 tbls Oyster Sauce

1½ tbls Ketjap Manis

1 tsp Sesame Oil

150gm (tinned) Water Chestnuts, finely chopped

1 Lime, juiced

3 Shallots, finely sliced

¼ Cup Coriander Leaves

¼ Cup Roasted Cashew Nuts, chopped

1 Butter Lettuce

Method

Separate & wash lettuce leaves thoroughly, keep in the fridge until required (this will keep the leaves nice & crisp)

Heat wok over high heat, add peanut oil & Sauté garlic & ginger for 1 minute, add the pork mince & stir fry until the pork mince is cooked & starting to brown.

Add the water chestnuts, sesame oil, oyster sauce & Ketjap Manis, cook for a further 2-3 minutes. Add chopped spring onions.

Serve on a platter with the lettuce leaves, chopped coriander, cashewnuts & a little extra Ketjap Manis.

Cook’s Tip

Ketjap Manis is a thick, sweet soy available in speciality supermarkets & Asian grocers.

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