Super quick, super easy, super healthy and super tasty, this Vegan San Choy Bow ticks all the boxes. You can have it ready in 15 minutes! Perfect for a meatless midweek dinner that the whole family will enjoy! It is also great if you have been over indulging a little lately, coming in at just under 200 calories per serve!
San Choy Bow used to be a favourite of my family and whenever we went out to a Chinese restaurant it was always something we ordered. Traditional recipes would call for pork. However, we have made this recipe vegan friendly by substituting pork for tempeh (made from fermented soybeans), and oyster sauce for hoisin.
You can add extra crunch by topping with fried noodles, crushed peanuts or fried shallots. Feel free to change up the veggies depending on what you have in the fridge. Grated carrot, mushrooms and shredded cabbage would all be delicious additions or supplements.
We have used baby cos lettuce in this recipe. Traditionally you would be served San Choy Bow with crisp iceberg lettuce, either are great options. It really is a super flexible recipe.
Vegan San Choy Bow keeps well, so is great for leftovers! Just keep your lettuce separate and heat your tempeh mixture in the microwave for a couple of minutes. You will have a super tasty lunch the next day.
We usually have this as a family meal. However, they also make an excellent finger food at a party, especially if you use baby cos leaves instead of iceberg lettuce. The San Choy Bow can be held in one hand, leaving the other hand free to hold a beverage.
Whichever way you serve your San Choy Bow it will be super yummy! So enjoy this delicious, low calorie, minimal effort dish!
Vegan San Choy Bow
Equipment
- 1 Wok
- 1 Chopping Board
- Serving dishes
Ingredients
- 12 Baby cos leaves
- 1 tbsp Olive oil
- 200 grams Tempeh
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 cup Water chestnuts
- 1 cup Bamboo shoots
- 1 tsp Corn flour
- 3 Green shallots
- 1½ tbsp Soy sauce
- 1½ tbsp Hoisin sauce
- 1 tsp Sesame oil
- 1 tbsp Water
- Fried noodles optional
- Crushed peanuts optional
- Fried shallots optional
Instructions
- Wash and dry lettuce leaves/ cups.
- Get all of your ingredients ready before you start cooking as it will be super quick when you start to cook.
- Crumble tempeh with your hands until it resembles the consistency of mince.
- Finely grate or mince the ginger and garlic.
- Finely chop the bamboo shoots and water chestnuts.
- Finely slice green shallots and separate white and green parts.
- Heat wok to medium/ hot heat and then add your oil.
- Add crumbled tempeh and fry for 1 minute turning regularly with a spoon so that it starts to brown slightly on the outside.
- Add ginger and garlic and stir-fry till fragrant (about 30 seconds)
- Add water chestnuts and bamboo shoots and stir-fry for1 minute
- Sprinkle cornflour into the wok and mix through.
- Add the white part of shallots to the wok.
- Then add soy sauce, hoisin, sesame oil and water.
- Stir-fry for 1 minute so flavours combine.
- Turn the heat off and stir through the green parts of the shallots.
- Transfer to a serving dish and top with fried noodles, crushed peanuts and fried shallots.
- Scoop a couple spoonful of tempeh into lettuce cups and enjoy.
Video
Nutrition
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