San Choy Bow

All hail san choy bow, king of fresh and easy feasts. starr in And top-notch fill­ing s star­ring And thanks to Kirsten Jenk­ins’ clas­sic Asian flflavours, th­ese let­tuce (or cab­bage or radic­chio) cup win­ners will reign supreme at the din­ner table.

delicious - - CONTENTS - PHO­TOG­RA­PHY BEN DEARNLEY STYLING KIRSTEN JENK­INS

The Asian clas­sic reigns supreme with top-notch up­dates.

“THERE’S DEF­I­NITELY A KICK TO THIS CHICKEN AND EG­G­PLANT FILL­ING! THE CAB­BAGE LEAVES ARE A NICE VARI­A­TION TO LET­TUCE, AND THE CASHEWS ADD CRUNCH.” @kirstenl­jenk­ins

BLACK BEAN CHICKEN & BOEGGPLANT­EGGPLANTSA­NCHOYBOW SERVES 4-6

1/4 cup (60ml) rice bran oil

1 (335g) eg­g­plant, cut into 3cm pieces 500g chicken thigh fi­fil­lets, chopped

4 long green shal­lots, trimmed, chopped

into 5cm lengths

1 bunch snake beans, trimmed, chopped

into 5cm lengths

1/4 cup (60ml) Chi­nese spicy black

bean sauce

8 small in­ner savoy cab­bage leaves

1 cup co­rian­der leaves

1/4 cup salted cashews, chopped Ke­cap ma­nis and sam­bal oelek, to serve

(op­tional)

Heat oil in a large wok or non-stick fry­pan over medium-high heat. Add the eg­g­plant and cook, stir­ring oc­ca­sion­ally for 10-12 min­utes un­til golden and cooked through. Re­move eg­g­plant from the pan and in­crease heat to high. Add the chicken, long green shal­lot and snake bean, and cook for 8-10 min­utes un­til browned. Re­turn eg­g­plant to the pan and add the black bean sauce. Care­fully stir to coat and cook un­til the eg­g­plant is heated through.

Place chicken and eg­g­plant mix­ure in cab­bage leaves and top with co­rian­der leaves and cashews. Serve with ke­cap ma­nis and sam­bal oelek, if us­ing.

VEG­ETABLE-PACKED SAN CHOY BOW WITH VER­MI­CELLI NOO­DLES SERVES 4-6

1 tbs sesame oil

4 long green shal­lots, white part fifinely

chopped, green part thinly sliced 3 gar­lic cloves, fifinely chopped 3cm (15g) piece gin­ger, fifinely grated 2 (135g) cel­ery stalks, fifinely chopped 100g shiitake mush­rooms, trimmed,

fifinely chopped

400g pork mince, or 400g fi­firm tofu,

crum­bled

1 car­rot, peeled and shred­ded 230g can wa­ter chest­nuts, drained,

chopped 100g green beans, trimmed, thinly sliced 2 tbs Chi­nese rice wine

1/ 3 cup (80ml) oys­ter sauce

2 tbs soy sauce

100g ver­mi­celli noo­dles, soaked ac­cord­ing to packet in­struc­tions, drained

12 ice­berg let­tuce leaves, trimmed

Heat oil in a large wok or non-stick fry­pan over high heat, add the white part of long green shal­lot, gar­lic, gin­ger, cel­ery and mush­room, and cook for 3-4 min­utes un­til soft­ened. Add pork mince or tofu and cook for a fur­ther 4 min­utes or un­til browned.

Add the car­rot, wa­ter chest­nut, green bean, rice wine, oys­ter sauce and soy sauce, and cook for a fur­ther 3 min­utes or un­til the sauce is re­duced. Stir through the noo­dles and re­move from the heat.

Spoon the mince mix­ture into let­tuce cups and top with the green part of the long green shal­lot to serve.

MISO SALMON AND PICK­LED CU­CUM­BER SAN CHOY BOW SERVES 4-6

2cm (10g) piece gin­ger, fifinely grated

1/4 cup (80g) white (shiro) miso paste 2 tbs each mirin, rice vine­gar, honey 500g salmon fi­fil­let (skin on), pin-boned 1 cup (200g) sushi rice

1 bunch broc­col­ini, trimmed, chopped 1 cup frozen edamame beans

1 tsp sesame oil

1 tbs sesame seeds, plus ex­tra to serve 12 but­ter let­tuce leaves

PICK­LED CU­CUM­BER

1/ 2 cup (125ml) rice vine­gar

2 tbs golden caster sugar 1 medium Le­banese cu­cum­ber,

sliced thinly width­wise

1 red (Asian) es­chalot, peeled,

thinly sliced

For the pick­led cu­cum­ber, place vine­gar and sugar in a non-re­ac­tive bowl and stir un­til sugar dis­solves. Add cu­cum­ber and es­chalot, set aside for 2 hours to pickle.

Meanwhile, place gin­ger, miso, mirin, rice vine­gar and honey in a bowl and whisk to com­bine. Add salmon, cover with plas­tic wrap and chill for 1-2 hours to mar­i­nate.

Place the rice in a large saucepan of boil­ing wa­ter and cook for 18-20 min­utes, then add the broc­col­ini and edamame, and cook for a fur­ther 1-2 min­utes un­til ten­der. Drain well. Trans­fer to a bowl and stir through the sesame oil and seeds. Sea­son with salt, set aside and keep warm.

Pre­heat oven grill to high. Re­move salmon from the fridge and re­move from mari­nade. Place on a bak­ing tray lined with foil and grill for 10-12 min­utes for medium, or un­til cooked to your lik­ing. Flake the salmon and dis­card the skin.

Spoon rice mix­ture into the let­tuce leaves, top with flflaked salmon and sprin­kle with ex­tra sesame seeds. Serve with the pick­led cu­cum­ber.

PRAWN, KIM­CHI & CHILLI FRIED RICE SAN CHOY BOW SERVES 4-6

1 cup co­rian­der leaves, plus ex­tra to serve Juice of 1 lime

2 tbs rice vine­gar

1 tsp caster sugar

1/4 cup (35g) salted peanuts, chopped 1 tbs rice bran oil

3 (90g) lap cheong (Chi­nese sausage –

from Asian food shops), thinly sliced 3 gar­lic cloves, fifinely chopped

3cm (15g) piece gin­ger, fifinely grated 16 (530g) medium green prawns, peeled,

de­veined, halved

2 tbs chilli bean paste (chilli paste with

soy­bean oil – from Asian food shops) 500g cooked brown rice

1 cup (190g) chopped kim­chi

12 but­ter let­tuce leaves

Place the co­rian­der, lime juice, rice vine­gar and sugar in a small food pro­ces­sor and whiz un­til the co­rian­der is fifinely chopped. Trans­fer to a bowl and stir through the chopped peanuts. Set aside.

Place the oil and Chi­nese sausage in a large non-stick pan or wok over medium-high heat, and cook for 3 min­utes or un­til browned. Add the gar­lic, gin­ger and prawn and cook for a fur­ther 2 min­utes or un­til prawn changes colour. Add the chilli bean paste and cook for 1-2 min­utes un­til fra­grant. Add the rice and kim­chi and cook, stir­ring, for 3- 4 min­utes un­til the rice is heated through.

Place the rice mix­ture in the let­tuce leaves and top with co­rian­der and peanut relish to serve.

DUCK, OR­ANGE AND STAR ANISE SAN CHOY BOW SERVES 4-6

1/4 cup (60ml) rice bran oil

10 cm piece (50g) gin­ger, peeled and

thinly sliced into match­sticks 400g duck breast, fat re­moved and

fifinely chopped

300g pork mince

2 gar­lic cloves, thinly sliced

2 star anise

1/ 3 cup (80ml) Chi­nese rice wine

(shaohs­ing) 2 tbs soy sauce

1/4 hone cupcup(90g)honey

2 cups (500ml) pulp-free or­ange

juice

4 long green shal­lots, trimmed,

chopped into 5cm lengths 12 small radic­chio leaves 100g snow peas, fifinely shred­ded 1 (120g) Le­banese cu­cum­ber,

shred­ded

1 car­rot, peeled and fifinely

shred­ded

1 cup mint leaves

Heat the oil in a small saucepan over medium heat. In batches, add the gin­ger and cook for

1-2 min­utes un­til golden and crisp. Drain on pa­per towel and set aside. Re­serve oil.

Us­ing your hands, com­bine the duck meat and the pork mince in a bowl un­til it be­comes sticky and is well com­bined.

Heat 1 tbs of the gin­ger oil in a large non-stick fry­pan over high heat, add the duck mix­ture, and cook for 3-4 min­utes un­til cooked through. Re­move from the heat. Wipe out the pan and re­turn to the heat.

Add the gar­lic, star anise, rice wine, soy sauce, honey, or­ange juice and half the long green shal­lot to the pan. Bring to the boil and cook for 12-15 min­utes un­til the sauce is re­duced and thick­ened. Re­turn the duck mix­ture to the pan with the re­main­ing long green shal­lot and cook for a fur­ther 1-2 min­utes un­til the meat is heated through.

Place the duck in the radic­chio leaves and top with the snow peas, cu­cum­ber, car­rot, mint leaves and the crispy gin­ger to serve.

Veg­etable-packed san choy bow with ver­mi­celli noo­dles (recipe p 103). Veg­etable-packed san choy bow with ver­mi­celli noo­dles (recipe p 103). PORK TOFU

Miso salmon and pick­led cu­cum­ber san choy bow (recipe p 103). SALMON

Black bean chicken & eg­g­plant san choy bow EGGPLANCHI­CKENCHICKE­N&EG­G­PLANT

Prawn, kim­chi & chilli fried rice san choy bow de­li­cious.com.au/recipes For more easy – and su­per tasty – Asian-in­spired meals. PRAWN

anDuck,Duck,or­ange­and star anise san choy bow DUCK

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