Vegetarian San Choy Bow
There are many variations in spelling this delicious dish! Yes you can spell san choi bau, san choy bau, san choi bow bladebla! I’ve gone with the most popular spelling san choy bow, as can you believe that four times more people search for this way? My intention is to reach as many people as possible with this recipe, as it’s sooooo good. And, is a complete protein recipe for vegetarians.
Quinoa alone has all the essential amino acids making it a complete protein, throw in the sunflower seeds and we boost the quantity. Don’t forget to check the healthy tips below!
Ingredients and Preparation
- 1/2 cup cooked white Quinoa
- 2cups chopped mushrooms
- 1 carrot finely chopped
- 1 cooked corn cob, kernels separated
- 3 shallots, chopped
- 1/2 clove garlic, crushed
- 1 tbsp grated ginger
- Sesame Oil
- Iceberg Lettuce
- Low heat sesame oil in a wok, with shallots, garlic, ginger.
- Add mushrooms, carrot and a drizzle of tamari (around 1 tbsp). Fry a little until mushrooms and carrot appear to soften and cook a little.
- Add corn and quinoa, mix through until heated well.
- Taste and add a little tamari or sea salt to taste.
- Spoon into iceberg lettuce cups, wrap the lettuce around the insides, and bite.
- Enjoy getting a little messy 🙂
- Mushrooms absorb many toxins in their growth environment. It is important to eat organic mushrooms where possible. Ask your local organic store what organic mushroom options they have, or hit your local farmers market.
- Tamari is a wheat free soy option. When consuming any type of soy products, it is essential that they have non GMO labeling. Go for organic, to make your life easier.
- To separate the iceberg lettuce leaves, cut the core, then hold the lettuce under running water. Let the water run where the core was, and gradually peel off the layers of leaves.