Sang Choy Bau
Photography Becky Nunes.
A stir-fry is one of the fastest meals to put together. The golden rule is to make sure everything is chopped, sliced and measured out before you start cooking.
Serves: 4 - 6
INGREDIENTS
1 tablespoon vegetable oil
1 teaspoon sesame oil
300 grams pork mince
300 grams chicken thigh meat, finely diced
2 tablespoons julienned fresh ginger
2 cloves garlic, crushed
2 Chinese sausages, lup chong, finely chopped
200 grams shiitake mushrooms, thinly sliced
8 whole water chestnuts, chopped
6 spring onions, finely sliced, green tops reserved
3 tablespoons Shaoxing cooking wine or sherry
1 tablespoon caster sugar 3 tablespoons soy sauce 1 tablespoon oyster sauce
To serve
fresh lettuce leaves for wrapping
METHOD
Heat a wok or large sauteĢ pan with the vegetable and sesame oil until hot. Add the pork and chicken and toss until coloured.
Add the ginger, garlic and sausage and cook for another minute.
Add the mushrooms, water chestnuts and the spring onions and cook for 2 minutes. Add the Shaoxing, sugar, soy and the oyster sauce. Toss well to combine and cook for another minute.
Tip into a serving bowl and garnish with the sliced spring onion tops.
To serve: Spoon the meat into the lettuce leaves, roll up and eat. Serves 4-6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.