KYLIE KWONG'S SUNG CHOI BAO OF VEGETABLES
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INGREDIENTS |
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1 small iceberg lettuce |
2 tablespoons light soy sauce |
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1 tablespoon malt vinegar |
1 teaspoon brown sugar |
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1/2 teaspoon sesame oil |
2 tablespoons peanut oil |
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5cm x 2cm knob (20g) ginger, roughly diced |
2 garlic cloves, roughly diced |
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1/2 small red onion, finely sliced |
4 braised Chinese Mushrooms, stems removed and finely sliced |
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80g green beans, trimmed and finely sliced |
2 sticks celery, trimmed and finely diced |
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2 tablespoons shao hsing wine or dry sherry |
1 Chinese cabbage leaf, finely shredded |
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1 small carrot, cut into fine julienne strips |
45g (1/2 cup) bean sprouts |
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1/2 bunch garlic chives, cut into 5cm lengths |
sliced large red chilli, to serve (optional) |
DIRECTIONS
Cut out and discard the core of the lettuce, then soak the entire lettuce in cold water for 1 hour (this will make it easier to pull apart the leaves). Drain well and separate leaves. Cover and refrigerate until ready to serve.
Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.
Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add ginger, garlic, onion and mushroom and stir-fry for 1 minute.
Add beans and celery and stir-fry for 1 minute. Add wine or sherry and cook for 30 seconds.
Add soy sauce mixture and stir-fry for 2 minutes or until sauce is slightly thickened.
Add cabbage, carrot, cucumber, bean sprouts and garlic chives and stir to combine. Remove from heat.
Using a slotted spoon, remove vegetable mixture from wok, draining well so that any juices are left in the wok. Serve in a bowl set on a large platter, accompanied with lettuce-leaf cups. To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose and eat with your fingers. Serve with sliced chilli, if you like.