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San Choy Bao

Serve 4

Prep and cook time: 30 minutes


  • 1/2 kilo minced pork

  • 3 tbsp soy sauce

  • 1/2 tbsp shaoxing wine

  • 1 tsp mirin

  • 1/2 tsp salt

  • 1/2 tsp cracked black pepper

  • 2 tsp sesame oil

  • 2 tsp brown sugar

  • 1 tbsp vegetable oil

  • 2 tbsp cornstarch, diluted in 3 tbsp water

  • 1 white onion, diced

  • 3 cloves garlic, minced

  • 2cm ginger, julienned and then diced

  • 4 small carrots, peeled julienned and then diced

  • 100g beans, top and tails removed and then diced

  • 1/2 red capsicum, diced

  • 1/2 yellow capsicum, diced

  • 1/2 bunch coriander, chopped

  • 1/2 bunch mint, chopped

  • 1 whole cos lettuce, leaves washed whole and set aside

  • Lainey's chilli oil, to serve

  • Sesame seeds, to serve


  1. Place pork mince in a metal mixing bowl. Add soy sauce, shaoxing wine, mirin, salt, cracked pepper, sesame oil and brown sugar. Mix it all in together and set aside.

  2. Heat up a wok on medium high heat. Add oil, then add onion, garlic and ginger; sauté until slightly brown. Next add the mince mixture. Stir well and then add cornstarch mixture.

  3. Sauté for another 3 minutes, then add the carrots, beans and capsicums. Cook for another 2 minutes. Taste and adjust for seasoning as required.

  4. Add half the coriander and mint before taking off the heat.

  5. Serve up on lettuce leaves, garnished with coriander, mint, sesame seeds and a good dash of Lainey’s chilli oil.


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