Recipe Mushroom & Tempeh San Choy Bow
Gluten-free option
Protein-packed
Refined sugar free
Easy peasy
One-pot recipe
Entertaining
Lazy dinners
Main meals
Snacks
Served in crisp boats of lettuce, these make excellent, zesty little snacks, but it’s probably best we call it a “main” as you likely won’t stop at one!
You will need
Serves 12
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- 3 teaspoons finely chopped ginger
- 300 g tempeh, finely diced
- 250 g mushrooms, finely diced
- 1 carrot, finely diced
- 1 small tin water chestnuts, finely diced
- 1/2 baby sweet corn, sliced
- 1 spring onion, finely sliced
- 1 tablespoon coriander leaves, finely chopped
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon salt reduced soy sauce
- 1 tablespoon sweet chilli sauce
- 12 small iceberg lettuce leaves
- 1/4 cup roasted peanuts
- 1 long red chilli, deseeded and finely sliced
Directions
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Step 1
Heat oil in a wok or large frying pan over medium heat. Add garlic and ginger and cook for 1-2 minutes until soft.
-
Step 2
Add tempeh, mushrooms, carrot, water chestnuts, corn and spring onion and cook for 10 minutes, stirring occasionally, or until vegetables are soft.
-
Step 3
Add coriander, kecap manis, soy sauce and sweet chilli sauce and stir through.
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Step 4
Divide mixture between lettuce leaves, top with peanuts and chilli and serve.
