San Choy Bau is a classic Chinese entree, frequently “borrowed” by other Asian countries. There are many combination’s, such as chicken, turkey or pork, and not only is it quick and easy to make, but it’s fun and tasty to eat.
2 Dried Chinese Mushrooms
2 Tblsp Oil
2 Cloves Garlic
3cm Ginger, finely grated
1 Stalk Celery, finely chopped
50gm Green Beans, finely chopped
¼ Red Capsicum (Red Pepper) (finely chopped)
1/3 Cup Water Chestnuts
2 Tblsp Oyster Sauce
1 Tbslp Soy Sauce
2 Tsp Golden Mountain Sauce
¼ Tsp Sugar
1 Lettuce – Iceberg (Crisp Head) or Butterhead (Bibb)
Soak mushrooms in water for 20 minutes. Drain and finely chop, disgarding the hard stem.
Heat half the oil in a wok and stir fry the mince, garlic and ginger until the meat changes colour, breaking up any lumps. Add celery, beans, capsicum and cook for 3 minutes.
Add sauces, sugar and salt and pepper to taste.
To serve, tear the lettuce into cups if using Iceberg lettuce or 1 leaf of Butterhead . Place 1 heaped tablespoon of filling into each cup/leaf. Roll up and eat with your fingers.