Something delicious to start it all off. This is a take of my mum's sang choy bow. This time, I am going vegetarian.
Serves 12
Ingredients
Lettuce
400g Firm tofu
2 cloves Garlic
1 knob Ginger
water chestnuts
2 tbsp Hoisin Sauce
1 tbsp Dark Soy
1 1/2 tbsp Soya Sauce
1 tbsp Xiao Xin wine
100ml Vegetarian XO
200g shitaki Mushrooms
Canola oil
1 bunch Green onions
1 punnet of Micro herbs
Method
Trim lettuce to cups about the size of a hand
Prep the ingredients by dicing up the firm tofu, finely grating the ginger and garlic. Finely chop the green onions and leave in a moisten paper towel or a bowl of iced water. Pick microherbs ready for serving up this canape.
In a hot pan, place canola oil and stir in the ginger and garlic, then the tofu. Adding the hoisin sauce, dark and light soya sauce and then the vegetarian XO sauce. Stir in the hoisin sauce and xiao xin wine. Lastly add the green onions. Set aside to keep warm.
Pan sear the shitaki mushroom simply with butter and a splash of soya sauce.
Place cups of lettuce on a serving plate, place 1 tbsp of tofu, then top with the enoki mushrooms and garnish with micro herbs. Serve immediately.
•••
Happy cooking! Please post a photo of your dish on instagram and
tag with #jimmywongeats