Friday, May 28, 2010
San Choy Bow
One of my family's favorite meals. Eating with your fingers is always a hit with the kids, this dish has the added bonus of wrapping. A great make ahead dish, just warm the meat when needed.
40mL dark soy sauce
40mL rice wine
1 teaspoon sesame oil
1 teaspoon Chinese Five Spice
20mL peanut or canola oil
2 teaspoons each ginger and garlic, minced
3 shallots, sliced finely on diagonal
150g water chestnuts, chopped
150g bamboo shoots, finely chopped
2 cups shredded carrots and cabbage
2 cups thin rice noodles, softned
8 iceberg lettuce ‘cups’, washed and drained
2 teaspoons Toasted Sesame Seeds
1/3 a cup of crushed peanuts
Combine soy, rice wine, sesame oil and five spice in a bowl.
Heat canola oil in wok, add minced meat and brown well.
Add ginger, garlic and vegetables and stir fry 2-3 minutes. Add noodles
Add soy mixture and stir until heated through.
Spoon into lettuce cups, 2 per person, and sprinkle with sesame seeds and peanuts.