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                   Cooking Method: Stir-Frying

 

Ingredients

•• 200g Minced pork/lamb/beef

•• 20g each of finely chopped shallots, onions, baby sweet corns, celeries,
     shiitake mushrooms (rehydrated), carrots

•• 1 Iceberg lettuce

•• 2 Tbsp vegetable oil

•• 2 Tbsp sesame oil

•• 1 Chilli (finely chopped, optional)

 

Sauce Mix

•• 2 Tbsp Lee Kum Kee Oyster Sauce

•• 2 Tbsp Lee Kum Kee Peking Style Sauce (or Hoisin Sauce)

•• 2 Tbsp Cooking wine

•• 3 Tbsp water

 

Dressing sauce: (optional)

•• 2 Tbsp Lee Kum Kee Hoisin Sauce

•• 1 tsp Lee Kum Kee Oyster Sauce

•• 1 tsp sesame oil

•• 3 Tbsp hot water

 

Method

1. Prepare the lettuce by separating the leaves and cutting into a round shape, clean and set aside.
2. Finely chop all the vegetables.
3. Stir fry onions, shallots and mince pork in medium heated wok for 5 minutes then add
   in remaining vegetables with sauce mix, braise for 10 minutes or until the sauce dries up,
   and ingredients are cooked through.
4. Serve the prepared lettuce with a drizzle of the dressing and fill with a big spoonful of
   the stir fried vegetables.  Alternatively, serve the lettuce, stir fried vegetables and sauce
   separately, let your guest make their own San Choy Bao.