Wednesday, 2 April 2014

San Choy Bao


Hello Fellow Nom Seekers!

I have been trying to limit the amount of carbs I eat for dinner and have been trotting out this little number with great success.  Success being defined as - it leaves you sated; all fussy eaters in the family on board with it and it can be made in advance and heated up for those week nights where everyone is coming and going in dribs and drabs.

I vary the filling depending on what I have lying around the house but loosely this is whats in it:

Ingredients for 4 people:

  • 1 onion
  • 1 handful of dried black fungus, pre-soaked for half an hour to soften and any gnarly hard bits trimmed off.  
  • 1 sweet potato 
  • 3 tablespoon of dried shrimp skin
  • 210g tin of water chestnuts, drained
  • 500kg turkey mince
  • 1 tablespoon of garlic powder
  • salt and pepper to taste
  • glug of rice wine or sherry
  • sesame oil, oyster sauce and soy sauce to taste
  • pinch of Chinese five spice
  • ice berg lettuce
Method:
  • Since I'm a lazy chopper, I place the onion, softened bits of black fungus, sweet potato and water chestnuts in the food processor to chop into a fine grain.  
  • Brown the turkey mince in a fry pan with a wee bit of oil.
  • Throw in the seasonings and spices
  • Throw in the chopped vegetables.  
  • Cook over a medium heat until everything is cooked through - filling is then done
When serving, spoon a few tablespoons of the filling into lettuce cups and go for it!  I use any leftover filling to throw into fried rice.  



Until next time...


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