Pork and Chicken Sang Choy Bow

starter with char siu sauce and crunchy lettuce

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Ingredients

500 g	pork fillet
80 ml	char siu sauce
1 tbsp	groundnut oil
150 g	chicken mince
1 clove(s)	garlic, finely chopped
100 g	fresh shiitake mushrooms, finely chopped
100 g	water chestnuts, canned, drained and finely chopped
4	spring onions, finely sliced
2 tbsp	oyster sauce
1 tbsp	soy sauce
1 tsp	sesame oil
120 g	fresh bean sprouts
1 small	iceberg lettuce
some	spring onion slices for garnishing

Method

Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Place the pork fillet on a rack in a baking tray and brush with 50 ml of the char siu sauce. Bake the fillet for about 40 minutes at 180°C and wrap it in aluminium foil. After cooling down cut it in fine stripes.

Heat groundnut oil in a preheated wok or heavy based pan and fry the minced chicken, garlic and mushrooms for about 5 minutes until chicken is cooked through.

Stir in water chestnuts, spring onions, oyster and soy sauce, sesame oil, pork fillet stripes and the remaining char siu sauce.

Continue to stir-fry for a couple of seconds, take off the heat and stir in the bean sprouts.

Arrange lettuce leaves, spoon meat mixture into each leave, sprinkle with spring onions and serve as a starter.

To eat, roll up to enclose the filling and eat with your fingers.