San Choy Bao
San Choy Bao, a delightful Asian dish, showcases a vibrant stir-fried filling nestled within crisp lettuce wraps. This beloved dish boasts variations enjoyed in China, Thailand, and Laos. Elevate your San Choy Bao experience by opting for a vegan twist, featuring a delectable mixture of Oyster, Shimeji, and Enoki mushrooms, offering both exquisite texture and an explosion of flavors, making it a perfect choice for those exploring plant-based cuisine.
Ingredients
- ice berg lettuce
- 2 leaves per serve
- 1 small brown onion
- 300 g mushrooms* Shimeji and Enoki recommended for textural purposes
- oil**
- Vegan teriyaki sauce***
- 3/4 cup of peanuts you can use another nut if you prefer
Instructions
- In two shallow bowls each, layer two lettuce leaves.
- Trim any frayed or oversized parts so that the lettuce ‘Bao’ will be easy to eat with hands. Trimmings can be put aside.
- Dice onion.
- Roughly chop peanuts, leaving some whole.
- Put saucepan on medium heat.
- With clean hands, tear mushrooms from cap to steam, into strips (very small mushrooms do not need to be torn).
- Pour a glug of oil into a pan.
- Throw onion into the hot pan, stirring until lightly browned.
- Toss in the Shimeji mushrooms, stirring occasionally, add a drizzle of Teriyaki Sauce.
- Add the remaining Mushrooms into the pan along with peanuts and stir until all ingredients are softened and browned.
- Turn off heat, stir in any lettuce trimmings from earlier.
- Spoon mixture into Lettuce ‘Bao’.
Notes
*You can use any or as many types of mushrooms of your preference or what is available to you.
**Any cooking oil will work fine, I recommend the use of Macadamia oil, as it has a high smoke point and a lovely nutty flavour which works nicely in this dish.
***Soy Sauce and Tamari are great flavourings and are sometimes more readily available
- Drizzle a good helping of Teriyaki Sauce and enjoy!
Tried this recipe?Let us know how it was!
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