Pork Lettuce Wrap (San Choy Bow)
A delicious and authentic cantonese and dim sum recipe for Pork Lettuce Wrap (San Choy Bow), prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons oyster sauce
- • 1 tablespoon hoisin sauce
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1 teaspoon dark soy sauce ((or soy sauce))
- • 1/4 teaspoon black pepper
- • 1 1/2 tablespoon peanut oil
- • 1 pound minced pork
- • 1 yellow onion (, minced)
- • 2 cloves garlic (, minced)
- • 1 tablespoon miced ginger (, minced)
- • 1 can (3.5oz) water chestnuts (, small diced)
- • 1 red pepper (, small diced)
- • 10 to 12 lettuce leaves ((Iceberg, Bibb, Butterhead, or Romaine))
- • 1/4 cup roasted peanuts (, chopped)
- • spring onions (, thinly sliced)
- • Chilli garlic sauce ((or your favorite hot sauce))
Preparation Steps
For the sauce: Add all the sauce ingredients into a small bowl and stir to mix well.
To make the filling: Heat 1 tablespoon of oil in a large frying pan over medium-high heat until hot. Add the minced pork and spread into an even layer. Cook without touching until the bottom is browned, 2 to 3 minutes. Flip the pork and chop into smaller pieces. Cook until the other side turns golden. Move the pork to one side of the pan.
Add the remaining 1/2 tablespoon of oil, onion, garlic and ginger to the other side of the pan. Stir and cook for 2 minutes. Then mix everything together.
Add the water chestnut and the red pepper. Stir and cook for another 2 minutes, until the vegetables soften. Transfer everything to a large bowl.
To serve and eat: Add a spoonful of the pork filling onto a lettuce leaf. Add some roasted peanuts and spring onions. Drizzle a bit of chilli garlic sauce or your favorite hot sauce for a spicy taste, if desired. Enjoy as an appetizer.