| | Pork san choy bao
Pork san choy bao
Pork san choy bao 4.3-5 9
  • Calories: 1739 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. Place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 15 minutes or until tender. Drain.
  2. Meanwhile, heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 1 minute or until aromatic. Add the pork and stir-fry for 6 minutes or until pork changes colour.
  3. Combine the soy sauces, rice wine and oyster sauce in a small bowl. Set aside until required.
  4. Add the cabbage and carrot to the wok. Stir-fry for 2 minutes or until the cabbage has wilted. Add the water chestnuts and the sauce mixture and stir-fry until coated. Season with salt and white pepper.
  5. Place lettuce leaves on a serving platter and top with the pork mixture, coriander and peanuts. Drizzle over the sriracha sauce.
Time for preparing:
15 min.


  • 70g rice vermicelli noodles
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoons finely chopped fresh ginger
  • 400g pork mince
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon oyster sauce
  • 300g (3 cups) shredded wombok (Chinese cabbage)
  • 150g (1 cup) shredded carrot
  • 225g can sliced water chestnuts, rinsed, drained
  • 2 baby cos lettuces, washed, leaves separated
  • 1 cup fresh coriander leaves
  • 55g (1/3 cup) unsalted roasted peanuts, chopped
  • Sriracha sauce, to drizzle