Gluten free - grain free - dairy free - refined sugar free - egg free - nut free
This is a popular Chinese dish that's really fun to eat because you get to eat with your fingers! I started making this using Kylie Kwong's recipe from her book 'Simple Chinese Cooking', but I tend to vary it a bit every time I make it. An internet search reveals that there seems to be a consensus on the essentials of a Sung Choi Bao: sesame oil, soy sauce, oyster sauce, Chinese cooking wine, ginger, garlic, bean sprouts and spring onions. It seems to be traditional to use pork mince meat, but if you don't want to use pork, it's also really good with chicken mince, and my guess is that turkey mince would work well too.
Not all recipes add other vegetables to the mix, but when they do, carrot, celery, shiitake mushrooms and red onion seem to be the standard. As with most recipes, I tend to use what my family likes the most and what I have on hand. We generally don't like celery in our stir fries and I often don't have shiitake mushrooms on hand. Sometimes I add finely chopped red capsicum, snow peas and I love adding purple cabbage too. All those colours make it look really spectacular. Follow this recipe as a guide and make it your own!
The other significant variation we often do with ours is add vermicelli noodles (made with mung beans), and turn it into a stir-fry eaten out of a bowl, rather than eating it out of lettuce leaves.
This amount should feed 4 adults, and 4-6 people if kids are involved.