B00CU1W244_EBOK

ai-style san choi bao
20 mins, plus soaking time COOK 10 mins
s classic Chinese dish served in lettuce cups is given a Thai
st with the addition of fish sauce and lime juice. Soaking
whole lettuce in cold water helps the leaves to separate
come away without tearing. Use a pair of scissors to trim
h lettuce cup to an even size. If you like, make extra pork
ng to use in the spring roll recipe on page 134.
k the lettuce in a large bowl of cold water for 30 minutes.
tly separate the leaves, drain and refrigerate until ready
the pork filling, heat a large wok or frying pan over high heat
add the peanut oil. When hot, add the garlic, chilli, ginger
coriander stems and roots and stir-fry for 1 minute until
rant. Add the pork mince and cook, stirring and breaking up
lumps with a wooden spoon, for 2–3 minutes until the mince
nges colour. Add the green beans, carrot and mushroom
continue to stir-fry for 3–4 minutes until the vegetables
tender and the pork is cooked. Stir through the fish sauce,
e or lemon juice and sugar, then season lightly with salt
pepper and toss to combine.
ove the wok from the heat and toss through the bean
outs and coriander leaves, reserving a small amount to
as garnish.
erve, divide the pork filling among the lettuce cups and