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Ingredients

1 tablespoon vegetable oil or peanut oil
300g veal mince or lean beef mince
300g pork mince
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
60ml (1/4 cup) oyster sauce
60ml (1/4 cup) soy sauce
100g bean sprouts
Pinch of salt
12 iceberg lettuce leaves, washed, dried

Method

Step 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.
Step 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 (the soy sauce in this dish means it's usually salty enough for children). Transfer to a serving bowl.
Step 3 Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Sung choi bao

How to make Sung choi bao

Ingredients

Method