In Cantonese, Sang Choy means lettuce and Bao means “wrap”. They are simple to make, light and healthy. This is a great make-ahead dish for a bunch and any leftovers are perfect to go with plain rice (and maybe a fried egg also). The meat can be substituted with beef, pork, duck or minced tofu, as meatless option.
150g minced meat of your choice or firm tofu
1 tbsp dried shrimps (optional)
4 pieces dried or fresh shiitake mushroom or fresh
Half medium carrot, diced
1 small shallot, finely chopped
2 small garlic cloves, minced
2-3 tbsp toasted pine nuts
1 head Iceberg lettuce
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tbsp Light soy sauce
1 tsp Pepper
1-2 tsp Sugar
Splash of Shaoxing wine
Small handful Fresh coriander leaves
Extra toasted pine nuts
Combine marinade with minced chicken and let sit for 10-15 minutes while you are preparing vegetables.
Divide lettuce head in half by cutting a slit on the stem and using two hands to tear. Remove each leaf one by one and rinse in water then drain. Set aside on a serving plate/bowl.
Gather all ingredients by stove.
Heat 1 tablespoon of vegetable oil in wok. Add dried shrimp (if using), fry until fragrant, then add shallot, garlic, and carrot. Sauté until vegetables are soft but not overly browned. Move all vegetables to the side of the wok and add minced chicken. Fry until browned all over, then mix with vegetables and dried shrimp. Sauté until everything is cooked through.
Serving suggestion: Use a lettuce leaf as a bowl and spoon a few tablespoons of minced mixed together with siracha or your favorite chili sauce.