San Choy Bao is an Asian Dish, featuring a stir-fried filling on a crunchy lettuce wrap; with popular variations eaten in China, Thailand and Laos. Oyster, Shimeji and Enoki Mushrooms provide excellent texture and taste for a San Choy Bao filling, particularly for those who are wanting to try more vegan meals.
San Choy Bao
- Ice Berg Lettuce,
- 2 leaves per serve
- 1 Small Brown Onion
- 300g Mushrooms*, (Shimeji and Enoki recommended for textural purposes)
- Vegan Teriyaki Sauce***
- 3/4 cup of Peanuts (you can use another nut if you prefer)
- 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’
- 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!
More from Rachel: @brunchbugblog
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