Sung Choi Bao

Ingredients

• 1 tbsp vegetable oil300g veal mince or lean beef mince300g pork mince1 garlic clove, crushed2 tsp finely grated fresh ginger1 x 230g can water chestnuts, drained, finely chopped4 green shallots, ends trimmed, finely chopped60ml (1/4 cup) oyster sauce60ml (1/4 cup) soy sauce100g bean sproutsPinch of salt12 iceberg lettuce leaves, washed, dried

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the veal or beef mince and pork mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.
2. Add the water chestnuts and green shallots and cook, stirring, for 1 minute or until combined. Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts and stir until just wilted. Taste and season with salt, if necessary. Transfer to a serving bowl.
3. Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Product used in recipe

• Valcom - Valcom Water Chestnut Sliced