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San Choy Bau

San Choy Bau

Difficulty: Easy
Season: Autumn
Preparation: 20 minutes
Cooking: 10 minutes

How to


  1. Heat wok over medium heat until hot. Add olive oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
  2. Add soy and oyster sauce. Add shallots, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts.

To Serve

Spoon pork mixture into lettuce leaves. Sprinkle with coriander, peanuts, and corn kernels and present on a platter accompanied by your favourite Western Australian beverage.

Recipe Created by Don Hancey, WA Food Ambassador


  • 50ml Jingilli Extra Virgin Olive Oil
  • The Devil's Tears Organic Chilli Sauce
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 500g Linley Valley Pork lean mince
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 3 shallots, thinly sliced
  • 1/2 lime, juiced
  • 1 teaspoon sesame oil
  • 1 cup Farmland Greens beansprouts, trimmed
  • 200g local baby cos lettuce
  • A handful of fresh-picked coriander leaves
  • 1/4 cup chopped toasted peanuts
  • 50g shaved Trandos Farms corn kernels, shaved off the cobb