San Choy Bao is a dish that our family typically orders when we eat out in a Chinese restaurant every once in a while. It is usually served as the entrée option and served as a second course with the leftover meat from a Peking duck.
It is not something I would often cook at home, but I thought I would give it a go and give it a little twist by adding glass noodle vermicelli in the dish to make it a full meal, which turned out to be delicious! I used minced tofu as the vegetarian option for this dish, but you are welcome to substitute it with some leftover roast duck or chicken, or some chicken mince.
The recipe below makes an entrée for four to share or as a main for two to share. Enjoy!