San Choy Bow

Prep Time 17 minutes

Cook Time 12 minutes

Serves 2-4

Difficulty Easy

Ingredients 

FILLING SAUCE

• 1 tsp Cornstarch
• 3 Tbsp Water
• 1 tsp Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 Tbsp Mushroom Oyster Sauce
• 1 tsp Sesame Oil
• 1 Tbsp Chinese Cooking Wine
• 1/2 tsp Pepper

FILLING

• 1 Tbsp Vegetable Oil
• 1 Medium Shallot, thinly sliced
• 2 Garlic Cloves, thinly sliced
• 1 tsp Minced Ginger
• 300g Firm Tofu
• 1 tsp Chinese Five Spice
• 1 Small Carrot, cubed
• 4 Brown Mushrooms, cubed
• 3 Tbsp Water Chestnuts, cubed
• 6 Baby Corns, cubed
• 1/2 tsp Pepper
• 1 tsp Dark Soy Sauce
• 1 Tbsp Sesame Seeds. 

TO SERVE

• 8 Iceberg Lettuce Cups
• 4 Tbsp Dibble Chipotle Mayo
• 1/2 Cup Roasted Peanuts, finely chopped
• 1/4 Cup Spring Onions, thinly sliced
• 1 Tbsp Fresh Chilli, thinly sliced
• Handful Fresh Coriander

Method

FILLING SAUCE

1. In a small bowl, dissolve the cornstarch in water by mixing thoroughly.
2. Add the remaining ingredients in, mix thoroughly and set aside.

FILLING

1. In a small bowl, use the tips of your fingers to crumble and break up the tofu. Set aside.
2. In a medium pan on medium heat, add the oil, shallot, garlic, ginger and cook for 1 minute.
3. Add the crumbled tofu, Chinese Five Spice and cook for 4 minutes, stirring occasionally. 
4. Add the filling sauce to the pan, mix thoroughly and cook for 3 minutes, stirring occasionally. 
5. Add the carrot, mushrooms, water chestnuts, baby corns, 1/2 tsp pepper, 1 tsp dark soy sauce and cook for 5 minutes, stirring occasionally. 
6. Place the filling into a bowl and top with sesame seeds. 

TO SERVE

1. Add 2 Tbsp to a lettuce cup then top with 1 tsp Dibble Chipotle Mayo, coriander, 1/2 tsp spring onions, 2 pieces of chilli and 1 tsp of peanuts.
2. Enjoy!

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