Ingredients

Serves 4


Sang Choi Ba0
3 large dried shiitake mushrooms, soaked in hot water
60grams rice vermicelli, soaked in warm water
Oil for frying
400grams chicken or pork mince
½ cup finely diced celery
½ cup finely diced brown onion
½ small can bamboo shoot or water chestnuts, finely diced
1 tbsp light soy sauce
4 tbsp hoisin sauce
2 tsp cornflour
Salt and freshly ground black pepper
12 saucer-sized cups shaped from crisp fresh iceburg lettuce
 

Grilled Mushrooms and Eggplant
1 globe eggplant
8 field mushrooms
½ cup olive oil
⅓ tsp harissa or hot chilli paste
2 cloves garlic, crushed
½ tsp finely chopped thyme
Salt and freshly ground black pepper
8 pieces semi-dried tomato
¾ cup natural yoghurt
1 ½ tbsp chopped fresh herbs (dill, basil, chives or coriander)
Lemon juice or white-wine vinegar
 

Method


Sang Choi Bao

Drain the mushrooms, cut off their stems and finely chop the caps
 
Drain vermicelli, chop up and set aside.
 
Heat a wok with 2 tablespoons oil and stir-fry the mince, celery and onion together over high heat until lightly coloured, about 4 minutes. Add bamboo or water chestnuts, mushrooms, the soy sauce and half the hoisin sauce and stir-fry for another 40 seconds.
 
Mix cornflour with ½ cup water and pour into the wok, adding the vermicelli. Stir-fry until everything comes together. Check seasoning, adding salt and pepper to taste, and transfer to a serving dish. Arrange lettuce on a plate and the remaining hoisin sauce in one or two small dishes. At the table, everyone helps themselves to a portion of the filling, wrapping it in the leaves with a smear of the hoisin sauce.
 

 

Grilled Field Mushrooms and Eggplant with Herbed Yoghurt

Heat an iron grill plate or heavy non-stick pan over medium-high heat.
Cut the unpeeled eggplant into thick slices. Peel mushrooms and trim stems flat.
 
Mix olive oil with harissa or chilli paste, garlic, thyme and plenty of salt and black pepper and paint mixture over the eggplant and mushrooms. Place on the grill to cook, turning often, until softened. In the last few minutes ad semi-dried tomato to the grill to heat through.
 
Beat yoghurt and herbs together and season to taste with salt and pepper, and a squeeze of lemon juice or a few drops of white-wine vinegar.
 
To serve, layer eggplant and mushroom, followed by another layer of eggplant and mushroom, and finish with two tomatoes. Spoon some of the yoghurt on top, or serve at the side.

 

The Thrifty Cook: 200 budget-friendly recipes by Jacki Passmore, Penguin, RRP: $29.95