Vegan San Choy Bow
Vegan, San Choy Bow (Chinese lettuce cups) are quick, easy, healthy and delicious! Perfect for a meat free Monday meal.
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Servings: 4
Calories: 199kcal
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
Calories: 199kcal | Carbohydrates: 25g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 542mg | Potassium: 545mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5434IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 3mg