San choy bow
Lettuce cups filled with delicately
seasoned stir-fried ground chicken, mushrooms and water chestnuts.
Makes a great appetizer or perfect hot weather finger food.
10 oz (280g) ground chicken
1 garlic clove — finely chopped
2 teaspoons finely grated fresh ginger
1 red chili — finely chopped (optional)
2 scallions — thinly sliced
2 tablespoons finely chopped canned water chestnuts
4 button mushrooms — finely chopped
2 tablespoons oyster sauce
1 tablespoon Chinese soy sauce
1 teaspoon toasted sesame oil
1 tablespoon peanut or canola oil
CUT the base off the lettuce, discard
the outer leaves then separate the whole leaves and trim them into
cups. MIX together the oyster sauce, soy sauce and sesame oil in a
small bowl. HEAT a wok or large frying pan over high heat then add
the oil. STIR-FRY the chicken for 3 minutes, breaking it up as you
cook. ADD the mushrooms, scallions, water chestnuts, garlic, ginger
and chili and stir-fry for 2 minutes. ADD the sauce mixture and
stir-fry a further 2 minutes. REMOVE from heat and allow to cool a
little, then spoon mixture evenly into prepared lettuce cups and
garnish with extra scallion to serve.
Variations: Use ground turkey or mashed firm tofu instead of
chicken. Garnish with fresh cilantro leaves and/or toasted sesame
seeds. Use fresh or dried (and reconstituted) shiitake mushrooms
instead of button.