Name: Pork and veal sang choy bau
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 tablespoon peanut oil; 1 large brown onion (200g), chopped finely; 1 large carrot (180g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 750 gram minced (ground) pork and veal mixture; 1 teaspoon sesame oil; 1/4 cup (60ml) oyster sauce; 2 tablespoon sweet chilli sauce; 2 tablespoon kecap manis; 3 green onions (scallions), sliced thinly; 12 butter (boston) lettuce leaves, from the middle of the lettuce; 1/4 cup (35g) coarsely chopped roasted peanuts; 2 tablespoon fresh coriander leaves (cilantro)

Pork and veal sang choy bau

For a delicious taste of China, these pork mince lettuce cups are perfect starters for a family and friends gathering.

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Serves 12

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon peanut oil

1 large brown onion (200g), chopped finely

1 large carrot (180g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

750 gram minced (ground) pork and veal mixture

1 teaspoon sesame oil

1/4 cup (60ml) oyster sauce

2 tablespoon sweet chilli sauce

2 tablespoon kecap manis

3 green onions (scallions), sliced thinly

12 butter (boston) lettuce leaves, from the middle of the lettuce

1/4 cup (35g) coarsely chopped roasted peanuts

2 tablespoon fresh coriander leaves (cilantro)

Method

1.Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened.

2.Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces; cook for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion.

3.To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.

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