Pork and Prawn San Choi Bau


150g chinese bbq pork, sliced finely

1 spring onion, finely chopped

¼ red onion sliced finely

tsp ginger, finely sliced

3 cloves garlic, finely sliced 

1 long red chilli (mild)

2 prawns, roughly chopped

1 medium carrot, peeled, finely diced

1 celery, finely diced

2 fresh shitake mushrooms, finely sliced

salt and pepper to taste

¼ cup olive oil

1 tsp sesame oil

¼ cup coriander

½ cup iceberg lettuce

½ cup bean shoots

½ cup leftover steamed rice

2 tbsp soy

3 tbsp oyster sauce

Shao Hosing rice wine or dry sherry



Using a hot non-stick pan, add the onion, garlic, spring onion, chilli, carrot, celery, mushroom and pork and saute. Add olive oil and salt and pepper to taste. Stir for a few more minutes.


Add sesame oil, lettuce, coriander, leftover steamed rice, soy sauce, oytster sauce and Shao Hosing rice wine, and stir through.


Spoon mixture in a leaf of iceberg lettuce and serve.