Mushroom San Choy Bau Recipe

I absolutely love this recipe because it combines the rich, umami flavors of shiitake and button mushrooms with the aromatic kick of ginger and garlic, all wrapped up in a refreshing, crunchy lettuce cup that’s perfect for a light yet satisfying meal. Plus, it’s super fun to eat with your hands and customize each wrap with fresh coriander and crushed peanuts for that extra texture and flavor burst!

I relish the ecstatic flavors in my Mushroom San Choy Bau dish. It combines an exquisite medley of shiitake and button mushrooms with finely diced carrots and zucchini.

Mushrooms take umami to a whole new level, and this dish offers so many delightful and vibrant flavors that you just won’t want to stop eating it. Really — try and stop before you finish the whole plate.

There’s also a sauce that you don’t see in many Vietnam-inspired dishes: oyster sauce. It does wonders in here for binding together all those flavors — and using it is not a break from the vegetarianism that so many people engage in.

Furthermore, oyster sauce is kind of like hoisin: it’s pleasantly sweet, but not in a way that ruins the dish by making it sweet. Also: crisp, lettuce leaves.

My only problem with this dish might actually be with the lettuce leaves. Because I know that ice-cold, very-crisp, and very-fresh lettuce leaves make a better San Choy Bau than sad and soggy lettuce.

Ingredients

Shiitake Mushrooms:
They add a savory umami flavor and are packed with fiber and antioxidants.

Button Mushrooms:
They are low-calorie, rich in nutrients, and provide a mild earthiness.

Carrot:
Provides a crunchy, sweet taste; bags are bulging with vital nutrients!
Zucchini:
The food is tasty and nutritious, with a flavor that is hard to pin down.

In terms of education, the level of discourse is also hard to pin down because it lacks a consistent baseline.

Basically, I like the idea of the food, and I like the idea of the education.

I just want a solid color instead of all these pastels.

Water Chestnuts:
Fresh and crunchy, these contribute to the mouthfeel and provide nutritious carbs.

Garlic:
Scented and delectable, a supposed panacea for the human heart.

Ginger:
Imparts a zesty, peppery heat; helps with digestion and supports immune health.

Soy Sauce:
Imparts a layered flavor with a luscious hit of saltiness, resulting in pure umami.

Oyster Sauce:
Imparts a deep, complex sweetness and a velvety savory flavor.

Hoisin Sauce:
It is both sweet and spicy, and it boosts the dish’s complexity.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 200g shiitake mushrooms, finely chopped
• 100g button mushrooms, finely chopped
• 1 carrot, finely diced
• 1 zucchini, finely diced
• 1 can water chestnuts, drained and finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 head iceberg lettuce or 8–10 large lettuce leaves
• 3 spring onions, thinly sliced
• 1 red chili or 1 tablespoon chili paste, optional (for heat)
• Fresh coriander leaves, for garnish
• Crushed peanuts, for garnish

Instructions

1. In a big frying pan or wok, pour in and warm up the vegetable oil over a medium-high setting.

2. Chuck the garlic and ginger into the pan. Sauté for approximately 30 seconds until the smell is terrific.

3. Incorporate the shiitake mushrooms, button mushrooms, carrot, and zucchini into the pan. Stir-fry them for 5-7 minutes, or until these vegetables become tender.

4. Add the water chestnuts and continue cooking for 2 more minutes.

5. Include the soy sauce, oyster sauce, hoisin sauce, and sesame oil with the vegetable mixture. Stir diligently to guarantee a weld of flavors; allow to cook for 3 minutes. Then and only then are you allowed to serve.

6. Add the red chili or chili paste if you want it to be hot and stir everything together.

7. Remove from the heat and stir in the spring onions.

8. Wash and dry gently the separated leaves of iceberg lettuce.

9. For serving, take the mushroom blend and load it into a lettuce leaf. Cup it, or wrap it, as you see fit.

10. Top with fresh coriander leaves and crushed peanuts. Serve right away.

Equipment Needed

1. Large frying pan or wok
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener (for water chestnuts)
7. Colander or sieve (for draining)
8. Bowl (for mixing garnishes)
9. Plate or serving dish

FAQ

• Q: Can I use other types of mushrooms instead of shiitake and button mushrooms?A: Yes, you can use other mushrooms, such as oyster or cremini, but shiitake and button mushrooms give you a good balance of flavor and texture. But you could use just about any mushroom. The important thing is to use a quantity that equals 1 pound after trimming any dried out or unappetizing parts.
• Q: How do I prepare the lettuce for the wraps?A. Separate the leaves from the lettuce head. Rinse them thoroughly. Pat them dry. Use them as wraps.
• Q: Is there a vegetarian option for oyster sauce?A: Yes, mushroom sauce or vegetarian oyster sauce can be used as an alternative for a completely vegetarian dish.
• Q: How can I make the dish spicier?If you would liken more heat to a dish, add more red chili or chili paste.
• Q: Can I prepare the filling in advance?A: Yes, the filling can be made a day ahead and kept in the fridge. Reheat before serving.
• Q: What can I use as a garnish if I’m allergic to peanuts?A: Toasted sesame seeds can be used, or the nuts can be omitted altogether.
• Q: How do I ensure the mushrooms are finely chopped?An even chop can be achieved in a food processor, but take care not to overdo it, or you may end up with something that has the consistency of a paste.

Substitutions and Variations

For the vegetable oil, substitute with either olive oil or sunflower oil.
For shiitake mushrooms, use portobello mushrooms or cremini mushrooms.
Employ tamari as a gluten-free substitute for soy sauce.
Substitute oyster sauce with mushroom sauce or hoisin sauce to make this a vegetarian recipe.
Use bamboo shoots or jicama for a similar crunch.

If you don’t have water chestnuts,

Pro Tips

1. Enhance Mushroom Flavor Before incorporating the mushrooms into the stir-fry, consider sautéing them separately with a little bit of oil until they are golden brown. This step will help concentrate their flavors and achieve a deeper umami taste.

2. Uniform Vegetable Cuts When finely dicing the carrot, zucchini, and water chestnuts, aim for uniformity in size. This ensures even cooking and a pleasant texture in every bite.

3. Chill the Lettuce To add a refreshing crunch, place the washed lettuce leaves in the refrigerator for at least 30 minutes before serving. This will keep them crisp and refreshing when used as wraps.

4. Control Heat Levels If you’re sensitive to spice but still want some heat, start with half the amount of chili paste or chopped chili and adjust according to taste. Alternatively, serve it on the side so each person can adjust their own wraps.

5. Balance Salinity Depending on the brand of sauces used, the dish might vary in saltiness. Taste the mixture before serving, and adjust with a splash of lime juice or a pinch of sugar if needed to balance the flavors.