Vegatarian San Choy Bow
This is the perfect recipe for any entertaining purposes! San Choy Bow! Delicious lettuce cups filled with flavoursome filling made with our Textured Vegetable Protein (Tvp). Tvp on its own can lack flavour, but if you know how to prepare it well, it becomes a delicious mince substitute. This is one of those dishes that is fun to eat, you can leave garnishes on the side so people can make theirs as they please.
This recipe is adapted from: It’s Not Complicated and Picture from Liz Miu
Ingredients:
3 Cups Seedy Sister Textured Vegetable Protein (tvp)
3 Cups of boiling water (for soaking the tvp)
1 Tbsp Vegetable stock powder or 1 Cube
100g Button mushrooms, finely diced
1 Medium sized carrot, grated
4 Cloves garlic, minced (or 2 Tbsp Seedy Sister Organic Garlic Powder)
1 Small bunch coriander, finely chopped
2 Large stalks of spring onion, thinly sliced
100g bean sprouts
Small thumb of ginger, minced
Small can of water chestnuts – about ½ cup, sliced (optional)
2 Tbsp Freshly Squeezed Lime Juice
¼ Cup Seedy Sister Organic Tamari
¼ Cup Seedy Sister Organic Coconut Aminos
1 Tbsp Seedy Sister Organic Coconut Sugar
½ Tsp Seedy Sister Organic Black Pepper
2 Tbsp Seedy Sister Organic Cold Pressed Coconut Oil
1 Tbsp Sesame Oil
1-2 Heads of iceberg lettuce (serving 3-4 people).
Optional Garnish:
- Toasted Seedy Sister White Sesame Seeds
- Seedy Sister Dry Roasted Peanuts, chopped
- Sweet Chilli Sauce
- Crispy Shallots
- Thinly Sliced Red Chilli
- Thinly Sliced Spring Onions
- Chilli Oil
INSTRUCTIONS:
Start by soaking your tvp. Boil the 3 cups of water, add stock powder, or cube and then add your tvp to the boiling water and allow to sit for 5-10 minutes. Soaking in stock adds extra flavour to the tvp.
Prepare all your ingredients and have them ready to go all at once.
Heat a large fry pan or wok on medium to high heat. Heat the coconut oil and add mushrooms, grated carrot, garlic, and ginger. Allow to stir fry for 3-5 minutes. Add in the soaked tvp and cook for a further 2 minutes.
Meanwhile – combine lime juice, tamari, coconut aminos, and coconut sugar in a small bowl.
Add the sauce into the fry pan and cook for a further two minutes, add a tablespoon of water if needed.
Add the spring onion, water chestnuts, coriander, and sesame oil. Toss to combine.
Transfer to a serving dish and garnish with some or all the optional garnishes.
Accompany with iceberg lettuce leaves.
To serve the San Choy Bow, spoon some filling onto a lettuce leave, wrap up and enjoy.