Sang Choy Bao
Serves:4
1tablespoonpeanutoil
10waterchestnuts,choppedfinely
6freshshitakemushrooms,choppedfinely
3shallots,chopped
1clovegarlic,crushed
½ teaspoon grated fresh ginger
350gchickenmince
4lettuceleaves,toserve
2teaspoonssesameseeds,toasted
Sauce
1tablespoonhoisinsauce
1tablespoonlightsoysauce
1tablespoonoystersauce
1tablespoonshaohsingcookingwine
1teaspoonsesameoil
1teaspoonwhitesugar
Saltandfreshlygroundblackpepper,totaste
1.Heatoilinwokonsetting13.Add
chestnuts, mushrooms, shallots, garlic and
gingertothewokandcookfor1minute.
2.Addminceandcookforafurther4-5
minutesoruntilgoldenandcooked.
3.Pouroversauceingredientsandstir-fryfor
3minutesoruntilsaucehasthickened.
Season to taste with salt and pepper.
4.Spoonmixtureintolettucecups.Garnish
with sesame seeds. Serve.
Chicken Laksa
Serves:4
¼cuplaksapaste
1clovegarlic,crushed
2cupschickenstock
2cupscoconutmilk
300gcookedchicken,roughlychopped
150gsofttofu
250gricevermicellinoodles,cooked,drained
100gbeansprouts
½ cup fresh coriander leaves
Saltandfreshlygroundblackpepper,totaste
1.Heatwokonsetting10.Addpasteand
garlic.��Stirfryfor1-2minutesoruntil
fragrant.Addstockandcoconutmilk.
Bringtoasimmer.Allowtosimmerfor5
minutes.
2.Addchickenandtofuandcookfor3-4
minutes.
3.Dividewarmnoodlesamongfourbowls.
Ladleliquidwithchickenandtofuamong
the bowls. Top with bean sprouts and
coriander leaves. Serve.
38
Wok Recipes continued