Bacon Sang Choi Bau

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bacon sang choi bau-4

Bacon Sang Choi Bau

From Stone Soup

We love a bit of sang choi bau action for a quick week night dinner in our house. There’s something so delicious about spicy meat being wrapped in cooling lettuce leaves. We love it so much we often serve other stir fries like this instead of with cauliflower ‘rice’ (finely grated raw cauli) or steamed rice.

I can’t remember exactly why I decided to put bacon in the sang choi bau. Probably because we were going away and I didn’t want to waste it. I suppose I shouldn’t be surprised that bacon made this classic dish taste even more amazing. But I was. And it’s good enough to warrant a stand alone recipe, rather than just tacking on bacon to one of my ‘variations’ 😉

Enough for: 2
Takes: 15 minutes

3-4 slices bacon
450g (1lb) pork minced (ground pork)
1-4 red chillies
4-6 tablespoons oyster sauce
iceburg lettuce, washed

1. Heat a little oil in a wok or large frying pan on a very high heat. Cook bacon for a few minutes or until starting to brown.

2. Add pork and chilli. Continue to stir fry until the meat is well browned. Remove from the heat and add enough oyster sauce to season it well.

3. Wrap a little of the hot meat in lettuce leaves and eat with your fingers.

Variations

vegetarian / vegan – skip the bacon and try seasoning some cooked green lentils with (vegetarian) oyster sauce and chilli. Serve with lettuce. Also works with browning crumbled tofu. Expect to use more oyster sauce.

sugar-free – replace oyster sauce with soy sauce (start with much less so it’s not too salty) and a drizzle of sesame oil.

different meat – also great with minced (ground) beef or chicken. Actually most ground meat will work well.

fish – you could use finely chopped fish fillets. Expect them to cook quite quickly.

more veg – toss in some sliced water chestnuts, chopped red capsicum (bell pepper), mushrooms and/or sliced green onions.

herby – serve with torn mint, basil and/or coriander (cilantro) leaves.

carb lovers / more substantial
– serve with steamed rice.

tiny person friendly – serve the chopped chilli at the table for everyone to add their own.

Waste Avoidance Strategy

bacon – I buy mine in a cryovac pack which has a shelf life of a few weeks.

pork – freeze.

chillies – will keep for weeks in a plastic bag in the fridge. Or can be frozen.

oyster sauce – unopened bottles keep in the pantry. Once opened will keep in the fridge for months.

iceburg lettuce – will keep in the fridge for a few weeks in a plastic bag. Otherwise use for another meal as it’s not great once frozen.

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{ 10 comments… read them below or add one }

Laura September 28, 2017

Hi Jules,
I’m excited to try this, with or without the bacon added. Yum!!
Laura

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jules September 29, 2017

It’s such a great quick and easy meal Laura!
Enjoy Jx

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Cherise December 10, 2016

Made this last night with 1 chilli and beef mince, had no oyster sauce so used a little honey soy sauce, teriyaki sauce and a little sesame oil… oh and I added some chopped water chestnuts too…it was delicious!

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jules December 14, 2016

Good work on the substitutions Cherise!
Jx

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Jenna Avery April 28, 2016

For a shell-fish free option would you just recommend doing the sugar-free option above or is there something else that might approximate the oyster sauce? Thanks!

Reply

jules May 2, 2016

You can get vegetarian ‘oyster’ sauce that is closer than soy sauce… worth tracking down if you have fish allergies
Jx

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Julia Rossen September 9, 2014

This looks amazing! Adding ground pork to my shopping list this week.

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jules September 12, 2014

Great Julia!
It’s one of our go-to weeknight meals around here.
Jx

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Ann-Christin Palm June 8, 2014

My first dish ever from your exellent meny, Jules. It’s a favourite already! Easy to make and so crunchy and tasteful.

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jules June 12, 2014

Yay Anki!
I was talking to a friend on the weekend and we were saying how much we love sang choi bau as a midweek meal
Jx

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