Pork Sang Choi Bao ala Bonsay

What's for the entree? This was the question popped-up in my head when I was designing the menu for a birthday dinner.

Normally, sang choi bao is found on the second course of your Peking Duck set menu. However, to create an entree to start a meal, there's no limitation of modifying it using pork instead. And it tasted exactly what it was supposed to be.

Ingredients:

1tbs oil

200gr pork meat, small diced 

1tbs finely chopped garlic

1tbs finely chopped ginger

8 dried shitake mushroom, soaked in water, diced

10 water chestnuts, diced

2 carrots, diced

1tbs oyster sauce

2tbs soy sauce

1tbs Chinese cooking wine

1tsp sugar

1tbs chopped spring onion

salt and pepper to taste

Ice berg lettuce leaves to serve

Methods:

1. Heat the wok, add in oil
2. Stir in ginger until fragrant, add pork and garlic, and cook until the colour changed
3. Add in mushroom, mix well
4. Add in oyster sauce, soy sauce, cooking wine, and sugar, stir well
5. Add in water chestnuts and carrots
6. Season with salt and pepper to your liking
7. Sprinkle with spring onion
8. Serve with ice berg lettuce leaves

Neil Perry's Sang Choi Bao vs Bonsay's Pork Sang Choi Bao

P.S. I was hitting Neil Perry's sang choi bao using minced pork and minced duck with chinese sausage when I was thinking about this entree