Originating in the Chinese province of Guangzhou, this dish has been made popular around the world as a starter in every neighborhood Chinese restaurant. Sangchoi means lettuce in Chinese and Bao means to wrap, hence the name.
For this recipe I am giving you two options for serving. One in the traditional lettuce cup or to make the dish into a salad, making it a less fiddly dish to serve up to hungry riders. Typically, this recipe does not include rice, however it makes it a much more complete meal.
1 cup rice
500g pork mince
3 cloves garlic, chopped finely
2cm piece ginger, peeled, chopped finely
2 tablespoons soy sauce
1 tablespoon oyster sauce
¼ cup peanuts, chopped
2 spring onions, finely sliced
1 iceberg lettuce, leaves separated or roughly chopped
1 lime, cut into wedges (optional)
Sweet chilli sauce to serve (optional)
- Place rice in a medium pot and cover with water. Bring to the boil, reduce heat to a simmer and cook for 12-15 minutes, or until cooked through. Set aside.
- Heat a drizzle of oil in a fry pan, add mince and use a spoon to break up the pork into small pieces as it cooks. Once it is browned, add garlic and ginger, cook for 2 minutes.
- Add soy and oyster sauces and stir to mix through, remove from heat.
- To serve in the traditional way, divide rice between plates. Place 2-3 lettuce cups on the side and half fill with pork, sprinkle with peanuts and spring onion.
- To serve as a salad, spread rice on the bottom of plates, scatter with chopped lettuce and top with pork, peanuts and spring onions.
- Serve with sweet chilli sauce and lime wedges if available.
- Omit the rice if you want to keep this as a light meal or a starter
- Squeeze tubes of ginger and garlic are great travel kitchen basics, use one teaspoon for a clove of garlic and one teaspoon for each centimetre of ginger
- If you are serving the pork in a lettuce cup, iceberg is best used to ensure it can be picked up and won’t go limp and soggy from the hot mince.
- Salad version can use any variety of lettuce available
- Chicken mince in place of pork
- If you only have soy, add extra and a teaspoon of sugar to make up for the oyster sauce
- Sweet soy can be used in place of combining soy and oyster
- Chopped cashews or fried shallots can be used to garnish