Pork San Choy Bau - Urban Provider Cooking School

Name: Pork San Choy Bau - Urban Provider Cooking School
Ingredients: 2 crisp iceberg lettuces (or individual baby cos lettuce leaves); 2 tbsp oil; 3 cloves garlic, finely chopped; 20g (1 tbsp) ginger, finely chopped; 750g lean minced pork; 3 Chinese sausages* (dry), finely chopped or minced; 2 tbsp Chinese cooking wine* (or dry sherry); 1/4 cup dried Chinese Black Fungus mushroom strips*, soaked in boiled water for 10min and chopped; 220g tin water chestnuts, drained and chopped; 4 tbsp oyster sauce; 1 tbsp sweet chilli sauce; 1 tbsp soy sauce; 1 tbsp cornflour; 125 ml water; 1 carrot, finely grated; 5 spring onions, green part only, finely shredded; salt and white pepper, to taste; sesame oil, drizzle; handful of beanshoots, to garnish; 4 tbsp crushed roasted peanuts, to garnish

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One of my favourite Chinese dishes! You’ll usually have a few lettuce leaves that didn’t make the cut into perfect cups, so just cut them up into

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Ingredients

2 crisp iceberg lettuces (or individual baby cos lettuce leaves)
2 tbsp oil
3 cloves garlic, finely chopped
20g (1 tbsp) ginger, finely chopped
750g lean minced pork
3 Chinese sausages* (dry), finely chopped or minced
2 tbsp Chinese cooking wine* (or dry sherry)
1/4 cup dried Chinese Black Fungus mushroom strips*, soaked in boiled water for 10min and chopped
220g tin water chestnuts, drained and chopped
4 tbsp oyster sauce
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp cornflour
125 ml water
1 carrot, finely grated
5 spring onions, green part only, finely shredded
salt and white pepper, to taste
sesame oil, drizzle
handful of beanshoots, to garnish
4 tbsp crushed roasted peanuts, to garnish