10th 2007
C’s San Choi Bow

Posted under Entrees and Nibbles

lettuce, washed and cut into circles for serving
1 onion, finely chopped
5-6 dried shitake mushrooms, soaked in hot water till soft
500 gm chicken or pork mince
1 can of water chestnuts, drained and finely diced
1 carrot, finely diced
2 stalks of coriander, roughly chopped

Sauce: Mix in a small bowl
1 1/2 tbsp oyster sauce
1 1/2 tbsp soy sauce
1/2 tsp sugar
1 tsp chinese rice wine
2 drops sesame seed oil
freshly ground pepper
To serve:
Hoisin sauce (optional)

1. Cut shi-take mushrooms into small pieces (0.5 cm chunks)
2. In a wok, add 2 tbsp oil (vegetable, peanut, canola, olive oil - anything you like). Fry onion till fragrant. Add carrot and fry for 2 minutes.
3. Add chicken or pork mince to the onions, and brown.
4. Add shi-take mushrooms and water chestnuts, stir fry for 1 minute.
5. Pour it sauce and bring to a simmer (simmer until the mixture in the wok is dried a little of all the juices/sauces).
6. Sprinkle coriander, stir through and remove from heat.
7. To serve, place a small quantity of the san choi bow mixture in the lettuce cup. Top with a small dollop of hoisin sauce.

- To add bulk, add small bunch of mung bean vermicelli (they’re also called glass noodles). Soak a small quantity in boiling water, then drain and cut with scissors into little tiny bits. It will easily increase the mixture by 1/3 or double, without adding more meat.

- Chicken or pork mince can be replaced with prawns. Cut peeled and deveined prawns into 0.5 cm chunks.


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