Alright guys, here’s how to take a simple lettuce wrap and turn it into something absolutely banging with loads of flavour and spice.
Ingredients
• Baby cos lettuce leaves (washed well)
• 1 small carrot, grated (or “juvenile carrot” if you’re feeling fancy)
• 2 garlic cloves, finely minced
• 2 cm piece ginger, finely diced
• 500 g pork mince (or chicken mince – or a veg alternative if that’s your thing)
• Salt + cracked black pepper
• Oil for cooking
• 1 ½ cups bean sprouts
• 3 shallots (white part sliced and kept separate, green tops for garnish)
• 2 tbsp white soy sauce
• 3–4 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or rice vinegar if that’s what you’ve got)
• Dried shallots, for garnish
• 1 fresh red chilli, finely sliced, for garnish
• Gods of Sauces Korean Hot Sauce (or go hotter with another from the range if you dare)
Method
1. Get your wok screaming hot. Splash in some oil.
2. Throw in your pork mince along with garlic and ginger. Cook until the mince is golden and nicely browned.
3. Add soy sauce, oyster sauce, and Shaoxing wine. Let it bubble down until there’s basically no liquid left.
4. Toss in the white part of your shallots and the grated carrot. Stir through for a couple of minutes.
5. Kill the heat, then add your bean sprouts. Mix and let it sit for a minute so it stays crunchy.
6. Time to build: spoon the pork mix into your lettuce cups, then top with extra carrot, bean sprouts, red chilli, green shallots, and a sprinkle of fried shallots.
7. Just before you smash it into your gob, drizzle over some Korean Hot Sauce.
And there you’ve got it – fresh, crunchy, spicy San Choy Bow with my spin.
