Chinese

KK’S Sung Choi Bao of Pork with Native Greens

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Author: Kylie Kwong
19 ingredients1 hour 10 mins prep10 mins cookStarter for 4 servings
This yummy starter courtesy of Kylie Kwong is sure to impress any dinner guest. There is also an option to make the dish vegetarian by substituting the pork with vegetables including beans, zucchini, mushrooms and white cabbage (see the notes at the bottom of the method for more details!).

Photography by Alan Benson.
1 small carrot, peeled
4 small iceberg lettuce leaves
2 tablespoons vegetable oil
1 tablespoon ginger julienne
1 garlic clove, finely diced
200 g pork mince *
½ small red onion, finely sliced
2 fresh shiitake mushrooms, stems discarded and caps sliced
3 leaves Warrigal greens*, roughly chopped
2 tablespoons shao hsing wine or dry sherry
2 tablespoon tamari (add more to taste)
1 teaspoon brown sugar
¼ teaspoon sesame oil
1 stick of celery, finely diced
½ cup fresh bean sprouts
¼ cup finely sliced spring onions
Handful mixed fresh herbs – coriander, native bush mint*, sweet Thai basil leaf
Fresh large red chilli, finely sliced

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