1 x Marion’s Kitchen San Choy Bow, which includes:
SAN CHOY BOW SAUCE
2 tbsp vegetable or canola oil
1 small onion, finely diced
1 small carrot, finely diced
500g (about 1 lb) mixed mushrooms (e.g. swiss brown, oyster, shitake), roughly chopped
100g (3.5 oz) firm tofu, cut into small cubes
2 tbsp finely chopped coriander (cilantro)
12 small iceberg lettuce leaves, washed and dried
2 spring onions (scallions), white and green parts finely sliced
Place VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside.
Heat oil in a wok or frying pan over medium-high heat. Add onion and carrots and stir-fry for 2 minutes. Add mushrooms and stir-fry for another 2 minutes. Add SAN CHOY BOW SAUCE and mix it through the stir-fry until well combined.
Drain and discard liquid from the WATER CHESTNUTS. Add water chestnuts, softened vermicelli noodles, tofu and coriander to the pan. Gently mix ingredients to combine and then remove from heat. Divide mixture among lettuce leaves. Sprinkle with CRUSHED PEANUTS and top with spring onion.