Prepare the rice according to the packet instructions then place the rice, rice wine vinegar, sesame oil, soy sauce and half of the toasted sesame seeds in a bowl. Mix to combine. Set aside until ready to serve.
Place a frying pan over medium heat. Add oil and the onion and cook, stirring for 2 minutes or until softened. Add the garlic, ginger and lemongrass paste. Continue to cook for 1-2 minutes. Add the mushrooms and cook, stirring for 3-4 minutes. Once the mushrooms are softened, add the hoisin sauce. If the sauce is too thick or sticking to the pan, add 1 tablespoon of water.
Reduce heat to low and simmer for 1-2 minutes. Add shallots and chilli, reserving some to garnish.
To assemble the san choy bow, place the lettuce cups on a plate. Add grated carrot, prepared rice, mushrooms and top with reserved shallots, chilli and sesame seeds.
Ingredients
Directions
Prepare the rice according to the packet instructions then place the rice, rice wine vinegar, sesame oil, soy sauce and half of the toasted sesame seeds in a bowl. Mix to combine. Set aside until ready to serve.
Place a frying pan over medium heat. Add oil and the onion and cook, stirring for 2 minutes or until softened. Add the garlic, ginger and lemongrass paste. Continue to cook for 1-2 minutes. Add the mushrooms and cook, stirring for 3-4 minutes. Once the mushrooms are softened, add the hoisin sauce. If the sauce is too thick or sticking to the pan, add 1 tablespoon of water.
Reduce heat to low and simmer for 1-2 minutes. Add shallots and chilli, reserving some to garnish.
To assemble the san choy bow, place the lettuce cups on a plate. Add grated carrot, prepared rice, mushrooms and top with reserved shallots, chilli and sesame seeds.