Sang Choy Bau
Photography by 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 sauté 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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