Mushroom San Choy Bow (Vegetarian)
A tasty mushroom and water chestnut filling turns classic San Choy Bow into a vegetarian winner.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 8 lettuce cups* (1 iceberg lettuce)
- 4 spring onions
- 1 carrot, peeled
- 200g can water chestnuts, drained
- 1 tablespoon oil
- 2 cloves garlic, crushed
- 1 tablespoon grated ginger
- 500g finely diced mushrooms
- crushed peanuts, for garnish, optional
- 1 1/2 tablespoons cornflour
- 1/4 cup hoisin sauce
- 1/4 cup light soy sauce
- 1/4 cup Chinese rice wine
- 1 tablespoon sesame oil
- 1 1/2 teaspoons sugar
*TO MAKE LETTUCE CUPS
Remove any outer dark leaves and the core from an iceberg lettuce, and run it under the tap, filling the hole where the core was removed with running water. Allow to stand for 5 minutes and then gently peel away the leaves. Use scissors to trim the edges and neaten into cup shapes. The central leaves will be smaller, forming neater cups.
TO MAKE FILLING
Finely chop spring onions, reserving some for garnish. Finely dice carrot by cutting into matchstick strips and then slicing. Chop water chestnuts. Heat oil in a wok and stir fry spring onions, garlic and ginger until softened. Add mushrooms and carrots and stir fry until tender. Stir in Sauce mixture and bring to the boil, until thickened. Portion into lettuce cups, garnish with spring onion and peanuts (if using). Serve immediately.