Vegan San Choy Bau

Great natural flavours in this san choy bau without the usual bottled sauce flavours added. There’s a lot of veggies in this dish but if you are feeling extra hungry add a small serve of brown rice.

TIP: You could choose different types of mushrooms (see notes), use peanuts instead of cashews, use mint or basil instead of coriander or use cos lettuce instead of iceberg. The flavours will still be great.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

3 large swiss brown mushrooms, sliced

1 long green shallot / scallion, sliced

2 cloves of garlic, diced or minced

4 cm piece of ginger, grated

1/2 bird's eye chilli, finely sliced

1 tablespoon of cold pressed coconut oil

1 small carrot, grated

1 small zucchini, grated & water squeezed out

3/4 cup of mung bean sprouts (optional)

1 tablespoon of coconut aminos

1/2 teaspoon of coconut sugar

1/4 teaspoon of sea salt

1/4 cup of raw cashews, toasted

Few sprigs of fresh coriander

3 iceberg lettuce cups

Fresh lime to squeeze over top (optional)

Method

Prepare all your ingredients and heat a frypan to a medium heat. Add the oil and once heated add the mushrooms. Cook for a minute and then add onion, garlic, ginger & chilli. Stir and then add the carrot and zucchini. You should only need to cook this for another minute and then add the mung beans, coconut aminos, sugar and sea salt. Stir to combine and heat through.

If quite a bit of water has come out of the vegetable while cooking, drain it off before dividing the mixture into the lettuce cups. Top with cashews, coriander & a squeeze of lime. Enjoy!

NOTE: Mushrooms: Although a little harder to buy, Shitake Mushrooms or a mix of oriental mushrooms, are a great option for this dish. They are more delicate and we used ½ the amount of coconut oil and cooked them for only 30 seconds or so with the ginger, garlic and chilli before adding the other vegetables. Cooking only for another minute before adding the sauce and then taking off the heat. These types of mushrooms also don’t hold as much water so there’s no need to drain excess liquid and lose any of the flavours.

Calories: 548
Protein: 13.3
Carbs: 28.8
Fibre: 11.2
Fat: 40

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