Bacon Sang Choi Bau
We love a bit of sang choi bau action for a quick week night dinner in our house. There’s something so delicious about spicy meat being wrapped in cooling lettuce leaves. We love it so much we often serve other stir fries like this instead of with cauliflower ‘rice’ (finely grated raw cauli) or steamed rice.
I can’t remember exactly why I decided to put bacon in the sang choi bau. Probably because we were going away and I didn’t want to waste it. I suppose I shouldn’t be surprised that bacon made this classic dish taste even more amazing. But I was. And it’s good enough to warrant a stand alone recipe, rather than just tacking on bacon to one of my ‘variations’ ;)
Enough for 2
3-4 slices bacon
450g (1lb) pork minced (ground pork)
1-4 red chillies
4-6 tablespoons oyster sauce
iceburg lettuce, washed
1. Heat a little oil in a wok or large frying pan on a very high heat.
2. Cook bacon for a few minutes or until starting to brown.
3. Add pork and chilli. Continue to stir fry until the meat is well browned.
4. Remove from the heat and add enough oyster sauce to season it well.
5. Wrap a little of the hot meat in lettuce leaves and eat with your fingers.
vegetarian / vegan – skip the bacon and try seasoning some cooked green lentils with (vegetarian) oyster sauce and chilli. Serve with lettuce. Also works with browning crumbled tofu. Expect to use more oyster sauce.
sugar-free – replace oyster sauce with soy sauce (start with much less so it’s not too salty) and a drizzle of sesame oil.
different meat – also great with minced (ground) beef or chicken. Actually most ground meat will work well.
fish – you could use finely chopped fish fillets. Expect them to cook quite quickly.
more veg – toss in some sliced water chestnuts, chopped red capsicum (bell pepper), mushrooms and/or sliced green onions.
herby – serve with torn mint, basil and/or coriander (cilantro) leaves.
Have fun in the kitchen!