San Choy Bow

This is a light and healthy Chinese dish which wonderfully combines a myriad of textures:- the crisp and cold of fresh iceberg lettuce with the moist, soft warm chewiness of the filling and the crunchiness of the fried noodles.

Most Asian grocers will be able to assist you with some of the more traditional ingredients.



Serves: 4
Preparation and cooking time: about 1 Hr

Ingredients:
1 or 2 Fresh Iceberg Lettuce
2 Tbsp Peanut Oil
1 Tbsp julienned young Ginger
1 Clove minced Garlic
2 Finely sliced Chilli
2/3 Cup Pork Mince (the fattier the better, as it adds to the flavour and moisture)
2/3 Cup Chicken Mince
4 Medium (rehydrated) Finely Sliced Shitake Mushroom*
2 Tbsp roughly chopped Salted Radish
2 Tbsp finely chopped Lup Cheong (Chinese Sausage)
2 Tbsp Shao Hsing Wine
1 Tsp White Sugar
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
1 Tin Water Chestnut (rinsed & finely chopped)
1 Tin Bamboo Shoot (rinsed & finely chopped)
1 Tin Champignon (rinsed & finely chopped)
1/4 Cup Carrots Finely Julienned
1/2 Cup Bean Sprouts
2 Tbsp Chopped Shallots
50g Rice Vermicelli Noodle
Sesame oil
Oil for frying

Method:
Remove core from Lettuce and carefully remove lettuce 'cups'. If the outer leaves are larger than the size if a rice bowl then trim the edges to suit. Rinse lettuce and soak in cold water for about half an hour, drain, cover and refridgerate.

Heat Oil and stirfry Ginger, Garlic and Mince for 2 minutes or till fragrant.

Add Mushroom, Radish, Lup Cheong, Wine, Soy Sauce and stirfry till meat is thoroughly cooked.

Stir in Carrots, Bean Sprouts, Chestnuts, Shallots and combine well.

Drizzle a little Sesame oil, remove from heat and set aside on a warm plate.

Heat oil in wok till almost smoking

Fry vermicelli a little at a time. Drain and set aside.

Serve:
San Choy Bow are served with the meat in the lettuce cups and sprinkled with fried vermicelli (or you may prefer to layer the vermicelli first it entirely up to you).

Like Pizza - San Choy Bow taste better when eaten with fingers.

*You can purchase fresh Shitake mushrooms from most good green grocers or alternately many Asian grocery stores will have the dehydrated version. If using the dehydrated mushroom remove the stalk and soak in salted boiling water for about 15mins before slicing.