Vegetable san choy bau

Yummy Vegetable san choy bau Recipe

Start off your Asian feast on the right foot with these low-kilojoule lettuce cups.
Vegetable san choy bau
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 8 person.


  • 180g Hakubaku organic soba noodles

  • 1 tablespoon peanut oil

  • 1/2 teaspoon sesame oil

  • 3 green onions, thinly sliced

  • 2cm piece fresh ginger, finely grated

  • 1 long red chilli, thinly sliced

  • 1 bunch baby choy sum, leaves and stems separated, thinly sliced

  • 1/3 cup oyster sauce

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon cornflour

  • 1/2 cup Massel chicken style liquid stock

  • 1/2 x 227g can water chestnut slices, drained, sliced

  • 8 iceberg lettuce leaves, trimmed (see note)

  • Toasted sesame seeds, to serve


  • Step 1

    Cook noodles following packet directions. Drain. Rinse under cold water.

  • Step 2

    Heat a wok over high heat. Add oils. Swirl to coat. Add onion, ginger and chilli. Stir-fry for 1 minute or until fragrant. Add choy sum stems, oyster sauce and pepper. Stir-fry for 2 minutes.

  • Step 3

    Place cornflour in a bowl. Add stock, stirring until smooth. Add to vegetable mixture with choy sum leaves. Stir-fry for 1 to 2 minutes or until sauce begins to thicken. Add water chestnuts and noodles. Stir-fry for 1 minute or until heated through. Spoon into lettuce leaves. Sprinkle with sesame seeds. Serve.

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