RECIPE: San Choy Bau
1 iceberg lettuce
100g dry vermicelli noodles
2 garlic cloves, minced
Fresh ginger, 3cm x 3cm, minced
3 spring onions/scallions, finely sliced
500g lean mince (beef, turkey, chicken or pork)
3 carrots, grated
1 zucchini, grated
225g canned water chestnuts, drained and roughly chopped
3 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. sesame oil
Peel lettuce to make lettuce leave cups. Place leaves into a large bowl and cover with cold water. Place in the refrigerator until required.
Empty vermicelli noodles into a large bowl. Cover with boiling water for two minutes. Drain water. Roughly chop noodles and set aside until required.
Heat sesame oil in a large frying pan on medium-high heat. Add garlic, ginger and spring onions, stirring for one minute.
Add mince to the pan. Stir fry for five minutes or until lightly cooked.
Add carrot, zucchini and water chestnuts to the pan. Stir fry for two to three minutes.
Add soy and oyster sauce, and stir well through the meat and vegetables for two to three minutes.
Add vermicelli noodles and stir well through the filling. Transfer the filling into a serving bowl.
Drain lettuce and place onto a serving platter.
To serve, fill lettuce cup with filling and top with coriander and sesame seeds.
This recipe is perfect for leftovers. Instead of making lettuce cups, serve the mixture on a bed of finely chopped iceberg lettuce. This is an easy and mess free way to enjoy lunch the following day.
This recipe works well with a variety of lean minced meat options.
The filling can also be used as a filling for rice paper rolls.