Simple San Choy Bau Recipes

Steps:

• Heat peanut oil in large wok.
• Add garlic and vegetables, fry for a few minutes then add soy sauce.
• Fry until cooked but still crunchy.
• Add spring onions and cook for a few minutes.
• Having whisked all the sauce ingredients together, make a well in the middle of the mixture and pour it inches.
• Bring to the boil and stir, simmering for a few minutes until it thickens.
• Sprinkle with pinenuts and serve in the pan to keep warm.
• Serve this with a plate of lettuce cups placing a few spoons of the mixture in the lettuce.

Steps:

• In a bowl, combine chicken, lettuce, carrot,capsicum,onion,mango,herbs and nuts.
• In another bowl, mix chilli and apple juice until well combined to make a dressing and then pour dressing over the chicken salad mixtue and mix through.
• Serve in lettuce leaf cups with a little sweet chilli on the side.
• Sprinkle with a few more chopped cashew nuts if desired.

Steps:

• Wash the lettuce and separate the leaves.
• Shake off any excess water and dry thoroughly on paper towels.
• Combine soy sauce, oyster sauce and lime juice in a small bowl.
• Set aside until needed.
• If the shrimp are large, cut into smaller pieces.
• Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat the side of the wok.
• Add spring onion, garlic and ginger and cook for 30 seconds.
• Add the shrimp meat, water chestnuts and chilli, season with salt and freshly ground black pepper and continue to stir-fry for 2 more minutes.
• Add the rice, sprouts and cilantro and stir until combined.
• Pour in the set-aside stir-fry sauce, toss briefly, then remove the wok from the heat.
• Transfer the mixture to a serving bowl.
• Place the dry lettuce cups on a plate.
• Either fill the lettuce cups with the mixture yourself, or allow your guests to do so at the table.
• Serve with hoisin sauce, to be drizzled over the top.

Steps:

• Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
• Combine all the sauce ingredients except the cornflour. Adjust to your liking.
• Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
• Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
• Add the coriander and tofu
• Add the sauce, then add the cornflour mix to thicken.
• spoon into the lettuce leaves
• traditional garnish - just add coriander and sesame seeds, or
• untraditional - try chopped peanuts, coriander, and a dash of lime!

Steps:

• Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discardint the hard stem.
• Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes color, breaking up the lumps. Add the cerlery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy sauce, sugar, and salt and pepper.
• To serve, tear the lettuce into cups and place heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.

Steps:

• Heat the oil in a wok or frying pan. Add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
• Reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
• Trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. Top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles).