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    Thai-style san choi bao

    Dinner: Serves 4
    Prep time: 20 minutes 
    Cook time: 10 minutes
    Other: 30 minutes (soaking)


    • Iceburg lettuce, 8 leaf(s), whole lettuce, cored
    • Peanut oil, 1 tablespoon(s)
    • Garlic, 4 clove(s), finely chopped
    • Red chilli, 2 chilli(s), seeded and finely sliced
    • Ginger, fresh, 2 tablespoon(s), finely chopped
    • Coriander, ½ bunch(es) stems and leaves, finely chopped, leaves reserved
    • Pork mince, lean, raw, 800 g
    • Green beans, 150 g, trimmed and finely sliced
    • Carrot, 1 medium carrot(s), cut into thin matchsticks
    • Mushrooms, 100 g, sliced
    • Fish sauce, 2½ tablespoon(s)
    • Lime juice, 2 tablespoon(s)
    • Palm sugar, 2 teaspoon(s)
    • Bean sprouts, 160 g


    Soak the lettuce in a large bowl of cold water for 30 minutes. Gently separate the leaves, drain and refrigerate until ready to use.

    For the pork filling, heat a large wok or frying pan over high heat and add the peanut oil. When hot, add the garlic, chilli, ginger and coriander stems and roots and stir-fry for 1 minute until fragrant. Add the pork mince and cook, stirring and breaking up the lumps with a wooden spoon, for 2–3 minutes until the mince changes colour. Add the green beans, carrot and mushroom and continue to stir-fry for 3–4 minutes until the vegetables are tender and the pork is cooked. Stir through the fish sauce, lime or lemon juice and sugar, then season lightly with salt and pepper and toss to combine.

    Remove the wok from the heat and toss through the bean sprouts and coriander leaves, reserving a small amount to use as garnish.

    To serve, divide the pork filling among the lettuce cups and garnish with the remaining bean sprouts and coriander. Offer lime wedges and sliced chilli to the side.

    TIP: Soaking the whole lettuce in cold water helps the leaves to separate and come away without tearing. Use a pair of scissors to trim each lettuce cup to an even size.