"ONE of the most recognisable Chinese dishes is san choy bao - a mixture of minced or finely chopped meat, wrapped in crisp iceberg lettuce."
"The deliciousness that is san choy bow has mysterious origins. It doesn’t have a wikipedia page, but the legend of this simple Chinese dish has been passed down through generations of eaters who want to have their meal and eat the serving dish, too! Regardless of how you take the spelling of your san choy/choi bow/bao, it is a good lettuce-cup creation"
"Food Matters recently highlighted San Choy Bau by producing a vegan recipe idea... it's a crisp and crunchy vegan take on this popular dish. Infused with ginger, coriander and all the Asian flavors we know and love. This vegan san choy bau is a fast and healthy delight!
INGREDIENTS
2 tsp coconut oil for pan frying
1 onion, finely diced
1 garlic clove, finely diced
1-inch piece of ginger, grated
1 chili, finely diced
400g mixed mushrooms (shiitake, enoki, oyster, button), chopped
1 carrot, finely chopped
1 zucchini, grated
1 tbsp coconut sugar
1 tbsp Tamari
Juice of ½ lime
sea salt to taste
handful fresh cilantro, roughly chopped
⅓ cup peanuts, roughly crushed
6-10 cos lettuce leaves
WHAT TO DO
1. Heat frypan over medium-high heat. Add coconut oil and swirl to coat the base.
2. Add onion, garlic, ginger and chili. Stir-fry for a few minutes until lightly browned and fragrant.
3. Add the mixed mushrooms and sauté for 1 minute.
4. Add the zucchini, carrot, Tamari, coconut sugar, and lime juice. Stir- fry for 5 minutes until vegetables are soft. Season with salt.
5. Remove from heat and mix through fresh cilantro.
6. Spoon mixture into lettuce leaves and top with crushed peanuts and fresh cilantro."
"Food Matters recently highlighted San Choy Bau by producing a vegan recipe idea... it's a crisp and crunchy vegan take on this popular dish. Infused with ginger, coriander and all the Asian flavors we know and love. This vegan san choy bau is a fast and healthy delight!
INGREDIENTS
2 tsp coconut oil for pan frying
1 onion, finely diced
1 garlic clove, finely diced
1-inch piece of ginger, grated
1 chili, finely diced
400g mixed mushrooms (shiitake, enoki, oyster, button), chopped
1 carrot, finely chopped
1 zucchini, grated
1 tbsp coconut sugar
1 tbsp Tamari
Juice of ½ lime
sea salt to taste
handful fresh cilantro, roughly chopped
⅓ cup peanuts, roughly crushed
6-10 cos lettuce leaves
WHAT TO DO
1. Heat frypan over medium-high heat. Add coconut oil and swirl to coat the base.
2. Add onion, garlic, ginger and chili. Stir-fry for a few minutes until lightly browned and fragrant.
3. Add the mixed mushrooms and sauté for 1 minute.
4. Add the zucchini, carrot, Tamari, coconut sugar, and lime juice. Stir- fry for 5 minutes until vegetables are soft. Season with salt.
5. Remove from heat and mix through fresh cilantro.
6. Spoon mixture into lettuce leaves and top with crushed peanuts and fresh cilantro."
Food Matters recipe from here
All the best Jan
13 comments:
These sound super healthy! What a good way to start the week.
Lisa x
Reads good.
Need the meat my end.
Coisas deliciosas.
Um abraço e boa semana.
They look lovely and no washing up either, bonus.
This sounds good and the lettuce is better than a carb-heavy wrap.
Sounds yum Jan, we do vegetarian at least twice a week, will give this a try.
What a great idea, they look tasty.
Jenny S
They are different. Sure I read somewhere that it's good to have a break from eating meat wouldn't these fit the bill. Would get me out of the washing up too.
A win
Ben
We eat vegetarian several times a week, this would be perfect for us and also a wonderful way to incorporate the garden goodies.
Thanks so much-pinned too.
Hi Jan,
My friend Marv grew choy last summer in his garden. He shared some with us. Yummy!
Carla
i make something very similar and love it!!!
These wraps look delicious, Jan. I do believe my husband and grandson would love these. ♥
Dear Jan,
These look delicious and I make something like that too.
Many thanks for the kind birthday wishes you sent me.
Hugs
Carolyn
Post a Comment