Sang choy bao (literally, ‘lettuce packets’) makes a fabulous family meal. A little bit like taco night with a lot less effort, and perhaps a little better for you. Here, I combine the sang choy bao of Cantonese cuisine with northern China’s jing jiang rou si (pork strips in Beijing sauce). The addition of shredded spring onion is reminiscent of Peking duck pancakes on a weeknight dinner budget.
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Add the hoisin sauce (or tianmianjiang), Shaoxing wine, soy sauce, sugar, sesame oil and about 1⁄2 cup (125 ml) water. Simmer for about 3 minutes until the pork is cooked through and the vegetables have softened. Add the cornflour mixture to the wok a little at a time, only using as much as you need, and tossing the wok until the mixture has thickened and is quite dry.
Serve the pork mixture with the spring onion curls, a little extra hoisin (or tianmianjiang), and lettuce cups to wrap the mixture in.
Tip: Hoisin sauce is a newcomer in the world of Chinese ingredients. The origins are murky, but it appears to have been developed around the 1960s in Hong Kong as an alternative to the ancient tianmianjiang (‘sweet flour sauce’) used in northern Chinese cuisine. It’s more popular in South-East Asia (and Australia) than it is in China.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.
Sang choy bao (literally, ‘lettuce packets’) makes a fabulous family meal. A little bit like taco night with a lot less effort, and perhaps a little better for you. Here, I combine the sang choy bao of Cantonese cuisine with northern China’s jing jiang rou si (pork strips in Beijing sauce). The addition of shredded spring onion is reminiscent of Peking duck pancakes on a weeknight dinner budget.
Add the hoisin sauce (or tianmianjiang), Shaoxing wine, soy sauce, sugar, sesame oil and about 1⁄2 cup (125 ml) water. Simmer for about 3 minutes until the pork is cooked through and the vegetables have softened. Add the cornflour mixture to the wok a little at a time, only using as much as you need, and tossing the wok until the mixture has thickened and is quite dry.
Serve the pork mixture with the spring onion curls, a little extra hoisin (or tianmianjiang), and lettuce cups to wrap the mixture in.