This recipe is an appetizer we made to accompany the Lemon Tofu and Chinese Green Vegetables and teamed with the recipe for Hoisin Tofu and Almonds would make a complete vegetarian Chinese Banquet for 4-6 people (well nearly… deep fried ice-cream recipe may be coming soon :)
Traditionally made with chicken or pork mince for a vegan version I used a mixture of mushrooms and Chinese vegetables. Insure you use lovely crisp iceberg lettuce to get the best results. For a lighter tasting version omit the hoisin sauce and use lime juice and a little brown or palm sugar instead.
Fantastic as an appetizer or even a light evening meal; Vegetarian Sang Choi Bao is the perfect vegan food for those who love Chinese flavours and the deliciousness of mushrooms : )
Preparation time 20mins
- 1 cup dried shiitake mushrooms
- 1 tbs rice bran oil
- ½ – 1 tbs sesame oil
- 300g (10.5 oz) button mushrooms
- 100g (3.5 oz) flat mushrooms
- 1-2 chillies, finely diced or 2 tsp bottled chilli
- 1 tsp fresh ginger, finely diced
- 4 shallots, finely diced
- 1 cup mixed canned bamboo shoots and water chestnuts, finely diced
- 1 tbs soy sauce
- 1 tbs hoisin sauce
- 1 iceberg lettuce, pulled apart
Submerge the dried shiitake mushrooms in hot water and soak for 5-10 minutes until soft. Drain and reserve liquid.
Dice all the mushrooms roughly into small pieces, you want a slightly mince like texture; set aside.
Heat the oil in a wok or large fry pan; add the mushrooms and fry for 4-5 minutes; add the chilli and ginger and fry for 1 minute; add shallots, bamboo shoots and water chestnuts; toss to combine and cook for a further 3-4 minutes.
Combine ¼ cup of reserved liquid from the shiitake mushrooms with the soy sauce and hoisin sauce; toss through mushroom mixture.
Serve warm accompanied with lettuce leaves. Roll a small amount of mixture up inside your lettuce cup and enjoy!!
Great as a starter or even a light main meal!!
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