Kylie Kwong’s delicious recipe for sung choi bao lettuce cups

LUCKY’S SUNG CHOI BAO

Serve as a starter for 4

• 1 small carrot, julienned
• 4 iceberg lettuce leaves
• 2 tablespoons vegetable oil
• 1 tablespoon ginger julienne
• ½ small red onion, finely sliced
• 50g beans, finely sliced
• 1 x zucchini, finely diced
• 1 x bulb bok choy, shredded
• 2 x leaves Chinese white cabbage, shredded
• 50g x native spinach leaves
• 50g x native saltbush leaves
• 60g x snow peas, finely sliced
• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoon tamari (add more to taste)
• 1 teaspoon brown sugar
• 1 teaspoon malt vinegar
• ¼ teaspoon sesame oil
• 1 stick of celery, finely diced
• ½ cup fresh bean sprouts
• ¼ cup finely sliced spring onions
• Handful mixed fresh herbs – coriander, native bush mint*, sweet Thai basil leaf, dill, Vietnamese mint, nasturtium leaves
• Fresh large red chilli, finely sliced

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Method

1. Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered in the refrigerator.
2. Heat vegetable oil in a hot wok and stir-fry ginger for 5 seconds, then add onions, beans, zucchini, bok choy, Chinese white cabbage, native spinach, salt bush and snow peas and continue stir-frying for 20 seconds.
3. Pour in wine or sherry, tamari, sugar, vinegar and sesame oil and stir-fry for 1 minute.
4. Toss in reserved carrot, celery, bean sprouts and spring onions and stir to combine.
5. Remove vegetable mixture from wok using a slotted spoon to ensure you leave any juices in the wok. Serve in a bowl set on a large plate, garnished with herbs, accompanied with lettuce-leaf cups and with side of chilli. To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose the filling and eat with your fingers.

Substitutes

*Native spinach, saltbush – substitute with baby spinach leaf

*Native bush mint – substitute with round leaf mint