San Choy Bow (生菜包)

(serves 4)

I have a theory that eating with your hands makes eating that much more fun. And this is one of those dishes where it's actually impossible to eat with chopsticks ~ so can't blame me for not being lady-like!

These lettuce wraps have remained a staple on Chinese restaurant menus for as long as i can remember. I used to think it was just a Westernised Asian dish, because we were never allowed to order it, but then i realised it was just because it was so easy to make it wasn't worth paying for it. Have to love Asian parents.

Prep time: 15 min

Cooking time: 20 min

Ingredients:
750g pork mince 
1 brown onion
1 small eggplant (optional)
100g green bean vermicelli
2 cloves garlic, finely chopped
1 iceberg lettuce
toasted sesame seeds, to serve
Marinade for meat:
2 T soy sauce
3 tsp salt
3 tsp sugar
1 T sesame oil
3 tsp potato starch
Sauce:
4 tsp hoisin sauce
1 T sesame oil

Method:
1. Marinate pork mince in soy sauce, salt, sugar, sesame oil and potato starch.
2. Very finely dice the onion and the eggplant. 

3. Soak the green bean vermicelli in cold water, until covered.
4. Cut off the end of the lettuce to make it easier to peel off the layers. Peel off layers of the lettuce and put aside.
5. Heat the wok with 1/2 T oil, then fry the onions until brown. Remove and put aside.
6. Wash the wok, then reheat it with 1 T oil and add the garlic and the mince. Stir-fry the mince, breaking up any visible chunks of mince. 
7. When the mince is almost cooked, add the eggplant, stir through for 2-3 minutes. Add the hoisin sauce and sesame oil.
8. Drain the vermicelli and cut into 2-3cm lengths with scissors, and add into the mince mixture. Stir through.

Pork mince, eggplant, onion and vermicelli mix

9. Serve with toasted sesame seeds and lettuce wraps.