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Pork San Choi Bao


  • Soak the shiitakes in warm water for about 30 mins. Drain well, discard the stems and slice the caps.
  • Then heat the oil in a wok (or non-stick pan) and cook the garlic and ginger until softish. Add the mince and stirfry for a few minutes, before adding the sausage, shiitakes and chilli. Cook for about 1 min.
  • Add the rice wine, oyster sauce, soy, caster sugar and sesame oil to the wok. Mix well and cook until the pork is tender, adding a little stock if needed and mashing now and again. Taste for seasoning.
  • When the pork is ready, add the carrot, 2 spring onions, the wonga bok and beanshoots. Toss well until the vegies are wilted.
  • Serve the pork mixture in lettuce cups on individual plates, with any extra mixture and lettuce cups in the centre of the table.


  • 4 large shiitake mushrooms
  • 1 tbsp peanut oil
  • 1 garlic clove, crushed
  • 1 tspn freshly grated ginger
  • 500 gm minced pork (not too lean)
  • 2 Chinese sausages, diced
  • 1 small red chilli, finely sliced
  • 2 tbsp Chinese rice wine (or dry sherry)
  • 1 heaped tbsp oyster sauce
  • 1 tbsp soy sauce
  • a pinch of caster sugar
  • a small splash of sesame oil
  • chicken stock
  • 1 medium carrot, julienned
  • 2 spring (green) onions, chopped
  • ¼ wonga bok, finely sliced
  • a small handful of beanshoots
  • inner leaves of iceberg lettuce, cut into cups

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm