Recipes - Chinese

San Choy Bow with Rice Vermicelli
San Choy Bao


This traditional Chinese 'finger food' is often served at New Year, but it makes a perfect entrée at any time of year.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

5g rice vermicelli
2 iceberg lettuce (leaves removed and soaked in a bowl of cold water)
300g minced pork
1 tbsp oyster sauce
½ tbsp corn flour
2 tbsp vegetable oil
1 Chinese sausage (diced)
2 dried Chinese mushrooms (soaked in boiling water for 10 mins, then sliced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 stalk spring onion (finely sliced)
spring onion (sliced, for garnish)




Steps:
  1. Deep-fry vermicelli according to instructions.
  2. Trim edges of each lettuce leaf to form a bowl shape.
  3. Combine pork, oyster sauce and corn flour.
  4. Heat wok, add oil. Add sausage and mushroom; stir-fry for 30 secs. Add pork mixture and hoisin sauce; stir-fry for 5 mins.
  5. Add spring onion, combine well.
  6. Fill lettuce cups with stir-fried mixture. Garnish with extra spring onion and deep-fried vermicelli. Serve.
  7. To eat, fold over bottom edge of lettuce to cover filling, fold in the sides; roll up to make a parcel.

Hint: For the filling, minced chicken or quail can be substituted for pork. For a completely vegetarian version, minced water chestnuts, bamboo shoots and Chinese mushrooms make a delicious substitute for meat.


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San Choy Bow with Rice Vermicelli

San Choy Bow with Rice Vermicelli

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This traditional Chinese 'finger food' is often served at New Year, but it makes a perfect entrée at any time of year.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

5g rice vermicelli
2 iceberg lettuce (leaves removed and soaked in a bowl of cold water)
300g minced pork
1 tbsp oyster sauce
½ tbsp corn flour
2 tbsp vegetable oil
1 Chinese sausage (diced)
2 dried Chinese mushrooms (soaked in boiling water for 10 mins, then sliced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 stalk spring onion (finely sliced)
spring onion (sliced, for garnish)

Instructions
  1. Deep-fry vermicelli according to instructions.
  2. Trim edges of each lettuce leaf to form a bowl shape.
  3. Combine pork, oyster sauce and corn flour.
  4. Heat wok, add oil. Add sausage and mushroom; stir-fry for 30 secs. Add pork mixture and hoisin sauce; stir-fry for 5 mins.
  5. Add spring onion, combine well.
  6. Fill lettuce cups with stir-fried mixture. Garnish with extra spring onion and deep-fried vermicelli. Serve.
  7. To eat, fold over bottom edge of lettuce to cover filling, fold in the sides; roll up to make a parcel.

Hint: For the filling, minced chicken or quail can be substituted for pork. For a completely vegetarian version, minced water chestnuts, bamboo shoots and Chinese mushrooms make a delicious substitute for meat.

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