Fresh, quick and delicious, San Choy Bow is one of our favourite healthy Chinese dishes! Did you know San Choy Bow is the Chinese name for lettuce wraps?
Traditionally filled with meat, we've fill ours with a mix of oyster mushrooms and vegan-friendly Tender Jack Teriyaki! A great source of fibre, this jackfruit mix is pre-marinated for your convenience in a delicious asian sauce made from all-natural ingredients.
Another staple ingredient in San Choy Bow is water chestnuts! They don't have a strong flavour, but it's their crunchy, juicy texture that makes them the perfect addition to this dish.
You can find them in both the Asian section and canned vegetable section of your local Coles or Woolworths. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan San Choy Bow
1 pack Amazonia Tender Jack Teriyaki
1 tbsp sesame oil
6 shallots, chopped
20g freshly grated ginger
150g Oyster mushrooms, sliced
1-2 tbsp tamari
50g water chestnuts, sliced
1 head iceberg lettuce, pulled apart into ‘cups’
50g toasted pine nuts
Heat sesame oil in a heavy based pan. Sauté shallots, ginger and mushrooms for a few minutes.
Reduce heat and add tamari and jackfruit. Cook for 10-15 minutes, stirring occasionally and gently pulling apart the jackfruit.
Stir through water chestnuts and cook for a further minute.
Spoon into lettuce cups and top with toasted pine nuts and micro greens (optional).