B00CU1W244_EBOK

tyle san choi bao
20 mins, plus soaking time COOK 10 mins
ic Chinese dish served in lettuce cups is given a Thai
the addition of fish sauce and lime juice. Soaking
lettuce in cold water helps the leaves to separate
away without tearing. Use a pair of scissors to trim
ce cup to an even size. If you like, make extra pork
spring roll recipe on page 134.
ttuce in a large bowl of cold water for 30 minutes.
arate the leaves, drain and refrigerate until ready
rk filling, heat a large wok or frying pan over high heat
e peanut oil. When hot, add the garlic, chilli, ginger
der stems and roots and stir-fry for 1 minute until
dd the pork mince and cook, stirring and breaking up
with a wooden spoon, for 2–3 minutes until the mince
lour. Add the green beans, carrot and mushroom
ue to stir-fry for 3–4 minutes until the vegetables
and the pork is cooked. Stir through the fish sauce,
on juice and sugar, then season lightly with salt
r and toss to combine.
e wok from the heat and toss through the bean
d coriander leaves, reserving a small amount to
ivide the pork filling among the lettuce cups and