This recipe was orginally posted by Bilby in the March 2011 What's for Dinner thread.
San choi bao
250g pork mince
250g veal mince
Sesame oil 2 tablespoons
Peanut oil 2 tablespoons
Garlic, chopped
Ginger, chopped
Fresh chilli, de-seeded and sliced
1 tin sliced water chestnuts
4 spring onions, finely sliced
Packed enoki mushrooms, chopped
Fish sauce (approx 2 tbsp)
Vegetarian oyster sauce (approx 4 tbsp)
Iceberg lettuce, trimmed into cups
Method
Use oils to fry up chilli. Remove when it's softened and save it for a garnish but only if you want to be super fancy.
Add to oil the garlic, ginger and spring onion. Don't over fry you want it.
Add the meats or for a vegetarian option, leave out the meat and instead add the shredded tofu at this point.
Add everything else, stir and add fish sauce. Give fish sauce a chance to evaporate off, add your oyster sauce.
Cut the lettuce cups and put on the table with the meat mix so you can serve yourself.
To get lettuce cups core the whole lettuce, then place cored side up and run cold water in the centre. This loosens up the leaves to be able to pull apart more easily.
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