Three Treasures

Name: Three Treasures (Jin Yeung Saam Bou)
Yield: Makes 2 to 4 servings
Cuisine: Chinese
Ingredients: ½ tsp agar agar powder; ⅛ tsp white pepper powder; 1 tsp salt; ½ tsp granulated sugar; 2 Tbsp chopped fresh Chinese parsley/coriander/cilantro; 2 Tbsp chopped fresh Chinese parsley/coriander/cilantro; 2 Tbsp finely chopped carrot; 1 scallion, green segment only, finely chopped; ¼ cup [30 g] vital wheat gluten powder; 1 tsp kelp granules; One 8 oz [230 g] package shirataki noodles, drained and rinsed; ¼ cup [35 g] rice flour; Soy sauce, for serving; 1 cup [240 ml] neutral oil; 1 small Chinese eggplant, cut diagonally in 1½ in [4 cm] segments; ¼ dried mandarin peel, soaked in warm water for 15 minutes, strained, and finely chopped; ¼ dried mandarin peel, soaked in warm water for 15 minutes, strained, and finely chopped; 2 Tbsp chopped fresh Chinese parsley/coriander/cilantro; Cornstarch, for dusting; 1 bell pepper, quartered, or 4 mini sweet peppers, halved lengthwise; 1 bell pepper, quartered, or 4 mini sweet peppers, halved lengthwise; 7 oz [200 g] firm tofu, cut into 2 in [5 cm] squares, about 1 in [2.5 cm] thick

Jin Yeung Saam Bou

Preparation info

Makes
2 to 4
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

Sold as a set, three treasures or “three of a kind” is a popular pan-fried veggie street food snack usually filled with fish paste. It is a dish that Mama Wong makes for her family when they get together. The texture of the blended shirataki noodles paired with the chopped mandarin peel, Chinese parsley, scallions, and kelp granules makes a tasty plant-based filling. Use this paste for stuffing the delicata squash for Poon Choi.

Ingredients

Asia
Hong Kong (China)
Snack
Street Food
Vegan

Ingredients

Method