Name: Sang choi bau with pork and shiitake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp peanut oil; 400 gm minced pork; 1½ tbsp finely chopped ginger; 2 garlic cloves, finely chopped; 2 golden shallots, thinly sliced; 5 shiitake mushrooms, trimmed, thinly sliced; 2 tbsp Shaoxing wine; 2 tbsp soy sauce; 1 tsp each brown sugar and sesame oil; 100 gm rice vermicelli, soaked in boiling water for 5 minutes, drained; Baby cos leaves, bean sprouts, sliced spring onion, sliced red chilli, to serve

This sang choi bau recipe honours the classic Chinese dish with pork mince and thinly sliced shiitake mushrooms, tossed together to make a fragrant filling for the lettuce cups. Whether you’re making sang choi bau as a starter or a light dinner idea, this recipe is the one to turn to.

Ingredients

2 tbsp peanut oil

400 gm minced pork

1½ tbsp finely chopped ginger

2 garlic cloves, finely chopped

2 golden shallots, thinly sliced

5 shiitake mushrooms, trimmed, thinly sliced

2 tbsp Shaoxing wine

2 tbsp soy sauce

1 tsp each brown sugar and sesame oil

100 gm rice vermicelli, soaked in boiling water for 5 minutes, drained

Baby cos leaves, bean sprouts, sliced spring onion, sliced red chilli, to serve

Method

Heat oil in a hot wok over high heat, add pork, ginger and garlic, and stir-fry until fragrant (1 minute). Add shallots and mushrooms, and stir-fry until beginning to soften (30 seconds), then add wine, soy sauce, sugar and sesame oil, and stir-fry until pork is cooked (3-5 minutes).

Add noodles and toss to combine, then spoon into lettuce cups. Arrange on a platter scattered with bean sprouts, sliced spring onion and sliced red chilli.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Photography by John Paul Urizar Photographer

My name of course is John Paul Urizar and my passion is to handcraft light in order to create stunning professional photography that excites the imagination of a viewer. I enjoy spending the right amount of time and effort to truly elevate a photo to be taken of a plate of food, a new menu or a location. As one of Australia’s leading professional photographers, I have been fortunate to create images for some of the world's leading household brand names. You may have seen my photos used in advertising, magazine editorials, cookbooks or even biographies.

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