The texture of this dish, San Choi Bao(生菜包) is excellent, combining succulent minced pork with all other kinds of vegetables you like. Best of all, it’s very healthy. A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also had tried and commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish as “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.
- 200 gm minced pork
- 2 1/2 Tbsp corn kernel (fresh or canned)
- 1 stalk of celery, finely diced
- 1/2 brown onion, diced
- 1/3 carrot, finely diced
- 1/4 capsicum, finely diced
- 6 lettuce cups, to serve
- 1 1/2 tsp minced garlic
- 1 tsp Hoisin sauce (海鮮醬)
- 1 tsp bean sauce (磨豉醬)
- 1 tsp chili bean sauce (辣豆瓣醬optional, if you like hot, add more)
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp corn flour
- 1/8 tsp salt
- 2 tsp water
- sesame oil & white pepper, to taste
- Mix minced pork with seasoning for 25 minutes.
- Blanch carrot cubes and corn kernels for 2 minutes. Drain well.
- Fry onion, half of minced garlic on medium heat until translucent. Add celery, capsicum and stir-fry for a while until tender. Add carrot cubes and corn kernels. Sprinkle with salt to taste. Set aside.
- Add 2 tablespoons of oil to sauté the rest of minced garlic briefly. Add Hoisin sauce, bean sauce and chili bean sauce to sauté until aromatic. Add minced pork and stir-fry until pork cooked through. Toss back vegetables to pan until all ingredients heat up again. Pile mixture into lettuce cups. Serve hot.
- All sauces mentioned in this recipe are available at Asian stores.