San Choy Bow

Every time I make this it’s a bit different, depending on the veggies I have on hand. (Which makes it a bit hard to write down as a recipe)

Sometimes I add diced carrot, usually we add 4 or 5 finely grated mushrooms, and a handful of peas.

Just make it up. 👍

Ingredients

2 tbsp sesame oil

1 onion, diced

2 cloves of garlic, finely grated

1 inch of garlic, freshly grated

3/4 head of cauliflower, diced

100g water chestnuts, diced

1 can of lentils

3/4 cup of soy protein (Cooked according to packet directions).

1/2 an ear of corn kernels

2 small bricks of skinny rice noodles, cooked & chopped

Spring onions for serving, finely chopped

Sauce

1 1/4 tsp cornflour

3 tbsp water

2-3 tbsp soy sauce

3-4 tbsp san choy bow sauce

1 tsp sesame oil

1 squeeze of lemon

1 tsp sugar

Method

Filling

In a large pan heat the oil on high heat and then add the onion. Fry for a few minutes and then add the garlic. Continue to cook for a further 5 minutes.

Add the cauliflower & ginger & cook for 10-15 minutes.

Add the rest of the ingredients to the pan and stir occasionally as you prepare the sauce.

Sauce

In a bowl add the corn flour and water and whisk until there are no lumps.

Add the rest of the sauce ingredients and mix.

Add the sauce to the pan and stir through the mixture.

Place a lid on the pan and leave to simmer while you prep the lettuce cups by washing and separating the leaves.

Serve with spring onions and crushed peanuts if you have them.