I’ve been wanting to share this recipe for quite some time. I first made this dish a couple of months ago when I had some friends over for dinner and served it as an entree. However my friends demolished it so quickly that I didn’t even get a chance to take some decent photos for the blog.
Then my non-vegie boyfriend liked it so much that he asked me to make it again. So I did. And I made sure I took photos to share this time!
The traditional san choy bow is normally made with minced meat, but I wanted a vegan version so I found I a couple of recipes (here and here) using mushrooms and created my own version. I also added some vegie mince (tvp), but that’s optional. I used three different types of mushrooms: shitake, oyster and swiss brown, but you may use whatever mushrooms you have available to you. This recipe serves 2-3 people as an entree, so just double the ingredients if you wish to make more.
- 300g mixed mushrooms chopped
- 1/3 cup vegie mince (I used this one)
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/2 teaspoon ginger minced
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
- 1 pinch chilli flakes
- 6 small iceberg lettuce leaves
- chopped coriander, spring onions and red chilli to garnish
- 3 tablespoons crushed roasted peanuts
- Prep time: 10 min
- Cooking time: 10 min
- Servings: 2
- Difficulty: easy
Heat sesame oil over medium heat and stir fry the onion, ginger and garlic for 1 minute. Add the mushrooms and vegie mince and cook until all the liquid from the mushrooms has disappeared. Add soy sauce, kecap manis and chilli flakes. Let the mushrooms absorb the sauces then remove from heat.
Divide the mixture among lettuce leaves. Top with crushed peanuts, chopped coriander, spring onions and diced chilli.