San Choy Bau
Ingredients
- 1 head of romaine or iceberg lettuce
- 120g shiitake reconstituted shiitake mushroom
- 120g fresh lotus root
- 120g water chestnuts (after draining)
- 125g firm tofu
- pinch of salt
- 1 tbs sesame oil
- sauce—
- 1.5 tsp potato or corn starch
- 1 tbs water
- 75 ml of veg stock or water
- 2 tbs light soy sauce
Preparation
Finely dice shiitake, lotus root and water chestnuts into cubes (approx 1cm x 1cm). Take lotus root cubes and blanch for 10 minutes then remove and set aside. Make the sauce by combining sauce ingredients & mixing well, ensuring flour is dissolved. Make lettuce cups by peeling off lettuce leaves from the head - they should resemble a little boat.
In a hot wok add oil then stir fry white spring onion rounds until fragrant. Add shiitake, lotus root, water chestnut and stir fry for a couple of minutes. Season with salt then add the tofu and stir fry for a further minute. Turn heat down to low-med, add the sauce. Stir until it thickens. Add green spring onion and sesame oil, stir. Serve with lettuce cups