Introduction
San choy bow, also known as lettuce wraps, is a delightful dish that combines fresh vegetables and protein, often wrapped in crisp lettuce leaves. This recipe features a savory sauce that complements the filling made primarily of tofu and various vegetables. Perfect for a light meal or appetizer, these wraps are both nutritious and delicious.
Detailed Ingredients with measures
San choy bow sauce:
1 1/4 teaspoons cornflour (cornstarch)
3 tablespoons water
1 1/2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 1/2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon Chinese cooking wine (or substitute with Mirin or dry sherry)
1 teaspoon white sugar
1 teaspoon finely grated ginger (or substitute with garlic)
Filling:
250g (8 oz) extra firm tofu
1 tablespoon oil
1 garlic clove, finely minced
1/2 onion, finely diced
1/2 cup carrot, chopped into 5mm (0.2 inch) pieces
1/2 cup green beans, sliced into 5mm (0.2 inch) rounds
1/2 cup mushrooms, chopped into 5mm (0.2 inch) pieces
Wraps:
12 lettuce leaves (quantity may vary depending on lettuce size)
Finely chopped peanuts (salted or unsalted)
Finely sliced green onions
Sriracha sauce, for drizzling (optional but recommended)
Prep Time
Approximately 15 minutes
Cook Time
Approximately 10 minutes
Total Time
Approximately 25 minutes
Yield
Serves 4
Enjoy creating this healthy and tasty dish, perfect for sharing with friends and family!
Detailed Directions and Instructions
Prepare the Sauce
In a small bowl, mix the cornflour with water until smooth. Add the light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, Chinese cooking wine, white sugar, and grated ginger. Stir until well combined.
Crumble the Tofu
Drain the tofu and cut it into slices approximately 5mm (0.2 inch) thick. Using your fingers, crumble the slices into small pieces, resembling minced meat.
Cook the Filling
Heat 1 tablespoon of oil in a large non-stick pan over high heat. Add the minced garlic, diced onion, and chopped carrot. Sauté for about 1 minute. Add the sliced green beans and chopped mushrooms, cooking for an additional 2 minutes until the green beans are still firm.
Add Tofu and Sauce
Add the crumbled tofu to the pan and toss to combine with the vegetables. Pour the prepared sauce over the mixture. Stir continuously for about 1 minute, allowing the sauce to thicken and coat the filling evenly. If the mixture becomes too dry, add a splash of water to achieve the desired consistency.
Assemble the Wraps
Transfer the filling to a serving bowl. To serve, spoon the filling into individual lettuce leaves. Drizzle with sriracha sauce if desired, and sprinkle with chopped peanuts and sliced green onions. Fold or wrap the lettuce around the filling and enjoy.
Notes
Choosing Tofu
Extra firm tofu is recommended for better texture and ease of crumbling.
Vegetable Variations
Feel free to substitute or add other vegetables based on your preference, such as bell peppers or zucchini.
Serving Size
The number of wraps will depend on the size of the lettuce leaves used. Adjust the quantity based on your needs.
Storage
Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Cook techniques
Preparing the Sauce
Mix cornflour with water until smooth before adding the other sauce ingredients to ensure even distribution and prevent lumps.
Crumbling the Tofu
After draining the tofu, slice it and crumble it by hand to achieve a texture similar to minced meat, which helps it absorb flavors better.
Cooking the Filling
Use high heat when sautéing the garlic, onion, and carrots briefly to maintain their texture and color, then add green beans and mushrooms for a balanced cook.
Adding Tofu and Sauce
Toss the crumbled tofu with the cooked vegetables before adding the sauce, ensuring everything is evenly coated for a consistent flavor throughout.
Assembling the Wraps
Spoon the filling into lettuce leaves and garnish with peanuts and green onions, then drizzle with sriracha for a kick. Wrap the lettuce around the filling to enjoy a flavorful bite.
FAQ
Can I use other types of protein instead of tofu?
Yes, you can substitute tofu with ground chicken, pork, or any plant-based protein of your choice.
What type of lettuce is best for wraps?
Butter lettuce, Romaine, or iceberg lettuce are ideal for wraps as they provide a sturdy yet flexible structure.
Can I prepare the filling in advance?
Yes, the filling can be made ahead of time and stored in the refrigerator. Just reheat before serving.
Is there a gluten-free option for soy sauce?
Yes, you can use tamari as a gluten-free alternative to soy sauce.
What can I use instead of oyster sauce?
You can substitute oyster sauce with hoisin sauce or a mushroom-based sauce for a vegetarian option.
Conclusion
This San Choy Bow recipe offers a delightful combination of flavors and textures, making it a satisfying and nutritious choice. The crispy lettuce wraps paired with the savory tofu and vegetable filling provide a healthy alternative to traditional wraps. With the added zing from Sriracha and the crunch of peanuts, this dish is sure to please both vegetarians and meat-eaters alike.
More recipes suggestions and combination
Spicy Chickpea Wraps
Replace the tofu with seasoned chickpeas and follow a similar method for cooking. Add spices like cumin and paprika for a flavor boost.
Quinoa and Black Bean Bowls
Use cooked quinoa and black beans as the filling. Season with lime juice, cilantro, and diced tomatoes for a fresh twist.
Cauliflower Rice Lettuce Wraps
Substitute the tofu with finely chopped cauliflower rice, and mix in bell peppers and corn for a low-carb alternative.
Thai Mango Chicken Wraps
Incorporate shredded chicken marinated in a sweet chili sauce with diced mango, carrots, and mint leaves for an exciting Asian-inspired wrap.
Mushroom and Spinach Sauté
For a vegetarian option, focus on a mushroom and spinach mix flavored with garlic and soy sauce, served in lettuce leaves for a light meal.
