Vegetarian san choy bao
Nutrition Info.(per serve)
400g button mushrooms, finely chopped
400g can no-added-salt lentils, rinsed, drained
1 tablespoon reduced-salt soy sauce
2 teaspoons fish sauce
1 teaspoon grated fresh ginger or purée
1 teaspoon crushed garlic
100g rice noodles
12 iceberg lettuce leaves (see tip)
3 spring onions, finely sliced, to serve
1 long red chilli, finely sliced, to serve
Total fat 8g
Saturated fat 1g
Dietary fibre 11g
1 Heat 1 tablespoon of olive oil in a frying pan over a medium-low heat. Gently fry mushrooms for 4-5 minutes, or until just cooked through and quantity reduces by half. Add lentils.
2 Make a stir-fry sauce by combining soy sauce, fish sauce, ginger and garlic (you can add a little water). Add to lentil and mushroom mix and cook, stirring, until just heated through.
3 Meanwhile, cook rice noodles according to packet instructions. Drain and cut into short lengths.
4 Divide the rice noodles among the lettuce cups. Top with lentil and mushroom mix. Garnish with sliced spring onions and chilli.
Make it gluten free: Check soy and fish sauces are gluten free.
You’ll need 1 small or 1/2 large lettuce to get 12 leaves. Cut some of the larger leaves in half to make them more uniform in size.
Hanu de Jong
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