San Choy Bow

 

Joel Bennetts x Harris Farm Markets

Joel Bennetts x Harris Farm Markets

Joel Bennetts x Harris Farm Markets

Joel Bennetts x Harris Farm Markets

INGREDIENTS:

  • 1 iceberg lettuce broken down for serving cups

  • 2 cloves of garlic

  • 30g of grated ginger

  • 1 Birdseye chilli

  • 1/2 a bunch of enoki mushrooms, chopped

  • 200g firm tofu small dice

  • 1/2 bunch of Chinese greens

  • 1 handful of coriander leaves

  • 1 handful of Thai basil leaves

  • 3 spring onions finely sliced

  • 100ml sweet soy 30ml shaoxing wine

  • 150ml tamari 50ml sesame oil

 

METHOD:

  1. Fry the garlic, ginger, chilli & tofu in sesame oil in a large pan or wok, season well with salt & pepper

  2. Once the tofu starts to colour, add the enoki mushrooms until they're golden brown, add the shaoxing wing & reduce

  3. Add the sweet soy, tamari & toss well. Add the Chinese greens & herbs until just wilted, check seasoning

  4. Add desired amount of the mix into your lettuce cups, finish with pickles & fresh herbs 5. enjoy!!!

 

PICKLED CUCUMBER

  • 200ml rice wine vinegar

  • 100g caster sugar

  • 1 Birdseye chilli (optional)

  • 4 baby cucumbers or 1 Lebanese cucumber, cut as you wish

Bring the vinegar, sugar & chilli to a light boil then cool down in the fridge, add the cucumber & snow peas when the liquor is chilled, then store until serving

 

DIPPING SAUCE:

  • 1 tbls tamari

  • 1/2 tbls sesame oil desired amount of sriracha

Mix together in a bowl!

 

Recipe & Photography by Joel Bennetts. Follow him on Instagram here 

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant opening in Bondi in November.