Vegan San Choy Bow

Elena Duggan

Ingredients:

  • 50g Peanut oil
  • 100g (1med) Onion, finely diced
  • 100g Celery, finely diced
  • 2 cloves Garlic, finely chopped
  • 50g Ginger, finely chopped
  • 1long Red Chili
  • 250g Mushrooms, finely diced
  • 250g Firm tofu, chopped
  • 50g Water chestnuts, chopped
  • 150g Quinoa, cooked (optional)
  • 50g Chinese cooking wine
  • 50g Tamari or gluten free soy sauce
  • 25g Sesame oil
  • Stevia monkfruit, to taste
  • White pepper, to taste
  • 6 Spring onions, thinly sliced
  • 1 Iceberg lettuce, separated and washed

To Serve

  • Lime wedges
  • Red chili, finely sliced
  • Bean shoots
  • Crispy fried shallots
  • Sesame seeds
  • Crushed nuts
  • Coriander leaves finely chopped

Method:

  1. Preheat the oil in a large fry pan or wok to medium high.
  2. Stir-fry onion, celery garlic and ginger until softened, translucent and starting to caramelised approximately 4-5minutes.
  3. Add chili, mushroom, tofu and chestnuts, stir-fry for an additional 4-5 minutes or until mushroom are thoroughly softened and all ingredients are caramelizing evenly.
  4. Add quinoa, wine, tamari, sesame oil, stevia, and pepper and stir through until sauce is evenly distributed and quinoa is heated through. Toss through spring onions.
  5. Serve heaped scoops into lettuce leaves and top with a combination of fresh and crunchy garnishes.

Health Notes:

  • Grain free
  • Gluten free
  • Minimal fructose, low sugar
  • Keto friendly
  • Bulletproof friendly
  • LCHF friendly
  • Paleo
  • Vegan
  • Vegetarian
  • Pescatarian
  • Dairy Free

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