Vegetarian San Choi Bau

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 dried chinese mushrooms (shiitake)
• 1 head iceberg lettuce
• 200 g fresh oyster mushrooms, shimeji (abalone) or 200 g shiitake mushrooms
• 100 g tinned water chestnuts
• 250 g firm tofu, diced
• 3 cm fresh ginger, trimmed
• 2 tablespoons vegetable oil
• 100 g bean sprouts, rinsed
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 4 spring onions, finely chopped
• 2 teaspoons cornflour, mixed with
• 1 tablespoon chinese rice wine or 2 teaspoons dry sherry
• 2 tablespoons fresh coriander sprigs

Recipe

• 1 soak the dried mushrooms in 300ml of hot water for 30 minutes.
• 2 separate the lettuce leaves and trim neatly. wash, shake dry and chill.
• 3 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.
• 4 finely slice the ginger into matchsticks. drain the dried mushrooms, reserving the water. discard the stems and finely dice.
• 5 heat the oil in a wok until hot.
• 6 add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well.
• 7 add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well.
• 8 add tofu and spring onions, tossing well. add the cornflour mixture and toss over high heat until the sauce thickens.
• 9 serve in a bowl next to the leaves and scatter with coriander.