How to make san choy bau | taste.com.au

Separate the leaves of the iceberg lettuce and wash them gently. Pat dry and set aside.

In a large skillet, heat the vegetable oil over medium heat.

Add the minced garlic and onion to the skillet, sautéing until fragrant and the onion is translucent.

Add the minced pork to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.

Stir in the diced carrot and chopped water chestnuts, cooking for an additional 2-3 minutes until the carrot is tender.

Add the soy sauce, oyster sauce, sesame oil, and black pepper to the mixture, stirring well to combine.

Cook for another 2 minutes, allowing the flavors to meld together.

Remove the skillet from heat and stir in the chopped spring onions and coriander.

To serve, spoon the pork mixture into the lettuce leaves, folding them like cups.

Enjoy immediately as a fresh and crunchy appetizer.

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