Hong Kong Lettuce Wrappings

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Lettuce wrappings (Sangchoi bau) is a traditional Chinese dish.  Originally made with minced pigeon meat in the lettuce wrapping, but these days, pork is used instead.  Remember to wash the lettuce leaves well.  A Chinese friend described three pigeons: 1 public nuisance, 2 carry mail and 3 for eating.

This is not a quick dish, but well worth it for the novelty value if nothing else!

Cooking method:

Heat three tablespoons of cooking oil and one teaspoon sesame oil in pan, add chopped onions, minced garlic and minced ginger.  Stir on medium heat until cooked 3 minutes.  Add pork mince, stir and break up with fork.  Remove pork from pan as soon as it is cooked.

Heat 3 more tablespoons cooking oil add chopped mushrooms, chestnuts and bamboo mix.  Stir until cooked medium heat 5 – 6 minutes.

Mix corn flour with a little cold water until smooth, add ginger wine (or sweet sherry), oyster sauce, soy sauce.  Add mince and onion mix to mushroom mix in pan, stir well.  Add corn flour sauce mixture.  Cook on low heat – 6 minutes.  Serve warm.

Everyone places their own mince mixture in individual lettuce leaves, wrap up and eat.