San Choi Bao

Cantonese cuisine, one of the Eight Great Traditions of Chinese cuisine, has a rich history and global appeal, largely thanks to the waves of Cantonese emigrants. Known for its delicate balance of flavors and emphasis on fresh ingredients, Cantonese cooking has long been a cornerstone of Chinese restaurants worldwide. In fact, until the late 20th century, most Chinese eateries in the West primarily featured Cantonese dishes, such as sweet and sour pork, ginger and garlic stir-fries, black bean sauces, wonton soup, and fried rice—beloved classics that remain popular to this day.

Interestingly, many dishes often thought of as "Western Chinese" have their roots in Canton. Take, for example, the famous San Choi Bao, a staple in Australia. While it may be considered part of Australian-Chinese cuisine, it is, in fact, an authentic Cantonese dish. The combination of crisp, fresh ingredients and savory fillings makes it a standout. With Switzerland’s abundance of high-quality, fresh produce, the potential for enhancing this dish is tremendous. Imagine using local Swiss salad greens to create a version of San Choi Bao that surpasses the original—light, refreshing, and perfect as an appetiser, starter, or even a main course. Cantonese cuisine's adaptability and focus on fresh flavors make it a perfect fit for the Swiss palate, and its versatility offers endless possibilities for creative culinary expression.

San Choi Bao Recipe (8 serving) Ingredients

1. 300g ground meat (beef, pork, chicken or veggie mince)
2. 2 tsp soy sauce*
3. 1 tsp sugar
4. a pinch of salt 
5. 2 tbsp oil
6. 1 carrot, finely diced
7. 1 onion, finely chopped
8. 2 tbsp dry white wine
9. 2 tsp soy sauce* for cooking
10. Baby salad leaves (to serve as lettuce cups)

* can be replace with half amount of Maggi-Würze

Instructions:

1. Prepare the vegetables: Finely dice the carrot and chop the onion. Set aside.
2. Season the meat: In a bowl, mix the ground meat with 2 tsp soy sauce (or 1 tsp Maggi-Würze), and 1 tsp sugar. Stir well and let it marinate for about 10 minutes.
3. Heat 2 tbsp oil & a pinch of salt in a pan over medium-high heat.
4. Add the chopped onion and diced carrot. Sauté until softened, about 3-4 minutes.
5. Push the vegetables to the side of the pan and add the seasoned meat. Stir in 2 tbsp white wine & 2 tsp soy sauce (or 1 tsp Maggi seasoning). Let the mixture simmer for another 1-2 minutes until the flavors meld and the liquid is slightly reduced. Stir-fry the meat until it is browned and fully cooked, breaking it apart as you cook.
6. Prepare the lettuce cups: Separate the baby salad leaves, wash them, and pat them dry. These will serve as "cups" to hold the meat mixture.
7. Assemble and serve: Spoon the cooked meat and vegetable mixture into each baby salad leaf, creating small lettuce wraps. Serve immediately.

Serving suggestion:

These lettuce cups are refreshing and light, perfect as an appetiser or even a main course. You can also garnish them with fresh herbs like cilantro or chopped peanuts for added crunch.

Enjoy your San Choi Bao!

Recipe created by Sinmei (ww.sinmei.ch)