Like San Choy Bow but without the mess, this deconstructed San Choy Bow is a vegan friendly version of the popular Asian dish. Packed full of veggies and delicious flavours, this is a perfect salad year-round. Submitted for Holistic Health magazine by Shahna Sarpi, Nutritionist.
Ingredients
- 1 medium carrot
- 1 small zucchini
- 3 mushrooms (cup or button)
- 1/2tbsp extra-virgin olive oil, for cooking
- 1/2small brown onion
- 1 garlic clove
- 2cm piece of ginger
- ½ red chilli
- 1½ cups cooked lentils (1 can, drained and rinsed)
- ½ tsp sesame oil
- 1 tbsp tamari
- Chilli to taste
- Salt and pepper to taste
- 2 cups iceberg lettuce, shredded
Method
- In a food processor, add the carrot, zucchini and mushrooms and blitz until chopped into small chunks. Set aside temporarily.
- Dice the onion and add it along with the olive oil to a frying pan, on low-medium heat. Sauté the onion for 3-4 minutes, until golden.
- Meanwhile, dice the garlic, ginger and chilli and add this to the frying pan. Sauté for a further 1-2 minutes.
- Once onion and garlic are golden, add the vegetables, lentils, sesame oil, tamari, salt and pepper. Mix well and allow to cook for around 10 minutes.
- Shred the lettuce and halve it between the serving bowls.
- Once cooked, remove the san choy bow mixture from the stove and divide it between the bowls to serve.