Enjoy the vibrant flavours of my Mushroom San Choy Bow. This is a great vegetarian version of a Chinese classic dish. It will be enjoyed by vegetarians and carnivores alike. Serve it as a starter, as part of a share meal or as a healthy, stand-alone, meat-free meal. Just make sure to chill your Iceberg lettuce cups to ensure they are very crisp.
Note: As with all Asian stir-fries, you need to ensure that you have all your elements prepared. The preparation takes time but the cooking time is brief so everything needs to be ready to use. It is best to read through the method before starting to cook.
Clean the mushrooms by wiping with damp kitchen towel. See Note 3.Cut into rough cubes about 1 ½cm (½”), stem included.
Heat the oil over high heat in a wok or large frying pan. When the oil is hot it will begin to shimmer. See Note 4.
Add the mushrooms to the pan. Leave them undisturbed for about 1 minute. If they are frequently moved they will release a lot of moisture.
Stir-fry or toss the mushrooms and again leave them for 1 minute. Repeat this process.The mushrooms will cook down to half their original size.
After 3-4 minutes cooking time add the onion and ginger and stir well.Cook for about another 2 minutes, stirring or tossing the mushrooms until the onion has softened.
Add the garlic and stir-fry for a further minute.
Meanwhile, add the lime juice, soy, hoisin and oyster sauces to a small bowl. Mix them together well. See Note 5.
Add the combined sauces and lime juice. Toss to combine and cook a further minute or two. If the mixture needs a little extra liquid, add a tablespoon of water.
Add the scallions, water chestnuts, mint, coriander/cilantro and sesame oil. Toss to combine.
Turn the mushroom mixture into a serving dish. Garnish with chopped peanuts and red chilli.
Accompany with iceberg lettuce leaves.To serve Mushroom San Choy Bow, spoon some filling onto a lettuce leaf, wrap up and enjoy.
If you are unable to eat peanut/groundnut oil, use a neutral flavoured oil such as grapeseed oil or a mild olive oil.
To keep this dish gluten-free check the label on your sauces. Tamari is generally gluten-free but it is wise to always check the label if this is important to you.
It is best to not put mushrooms into water to clean them. They are like sponges and will readily absorb the water which they will release when heated, causing them to stew. They can be cleaned with a damp paper towel or gently brushed clean using a pastry brush.
The oil needs to be hot, but not smoking. When the oil is ready it will begin to shimmer. If the oil is not hot enough, the mushrooms will release a large amount of moisture. However, if this does occur, just continue to cook the mushrooms until most of the moisture has evaporated
It is best to have the sauces and lime juice measured out and mixed together in a small bowl.
The Australian tablespoon is 20ml/4 teaspoons. In many other countries, the tablespoon is 15ml/3 teaspoons. You will need to adjust the measurements accordingly.