Vegetarian San Choi Bau

"A fantastic recipe from the Times Online (Jill Dupleix). My dd reckons this is the best one! I did however modify it when cooking to include broccoli, carrots, snow peas, vermicilli noodles ..whatever I had on hand instead of the tofu...childrens preference. However I submit the recipe in its original form. VERY IMPORTANT: although the recipe does not call for it I sprinkle chopped nuts and fried noodles on the top as we eat it...gives the required added crunch!"
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Soak the dried mushrooms in 300ml of hot water for 30 minutes.
  • Separate the lettuce leaves and trim neatly. Wash, shake dry and chill.
  • Trim the fresh mushrooms, and finely dice. Drain and finely chop the water chestnuts. Drain and chop the tofu into 1cm squares, cover with boiling water for 1 minute, then drain.
  • Finely slice the ginger into matchsticks. Drain the dried mushrooms, reserving the water. Discard the stems and finely dice.
  • Heat the oil in a wok until hot.
  • Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well.
  • Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well.
  • Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens.
  • Serve in a bowl next to the leaves and scatter with coriander.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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