Go Back
–+ servings
Print Recipe
5 from 1 vote

Mushroom Sang Choy Bau (Chinese lettuce wraps)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 64
Author: Lovoni

Ingredients

  • 1 to 2 little gem lettuce (or small romaine, cos or butter lettuce would also work or iceberg leaves)
  • 1 tablespoon canola or peanut oil
  • 1 lb (453g) mushrooms, sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons finely grated ginger
  • 2 tablespoons dry sherry or Chinese cooking wine
  • 8 green onions, trimmed & thinly sliced
  • 8 oz (226g) can water chestnuts, drained & diced
  • 3 tablespoons hoi sin sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chopped cilantro (coriander), plus extra for garnish
  • 1/4 cup pine nuts, toasted

Instructions

  • Separate the lettuce leaves & place them in a bowl of cold water so the leaves are submerged.
  • Heat the oil in a large frying pan over medium high heat. Cook the mushrooms in 2 to 3 batches until browned, adding a little more oil if necessary & removing cooked mushrooms from pan before adding more. When all the mushrooms are cooked, chop them finely. .
  • Add the garlic and ginger to the same pan with a little more oil if necessary. Cook, stirring for 1 to 2 minutes or until fragrant, still over a medium-high heat.
  • Add sherry to deglaze the pan. Cook, stirring until sherry is reduced by approximately half.
  • Add mushrooms, half the green onions, water chestnuts, hoi sin, soy & oyster sauce. Cook 1 to 2 minutes until warm.