- Culinary Corner
- Earth Meatless Mince
Vegan San Choy Bow
INGREDIENTS
Sauce
1 1 /4 tsp cornflour / cornstarch
3 tbsp water, separated
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp Chinese cooking wine
1 tsp sugar
Filling
1 tbsp peanut oil
1 clove large garlic, minced
1/2 hp ginger, minced
350g Earth Plant Based Meatless Mince (substitute with mince of your choice)
1/2 onion, finely chopped
1 small carrot, finely chopped
100g canned water chestnuts. drained and finely diced into small cubes
100g Sweet corn, canned or fresh
To Serve
Lettuce leave cups (use any lettuce you prefer)
Toasted crushed peanuts
Finely sliced shallots
Fresh chopped Chilli (optional)
INSTRUCTIONS
- 1. Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix. Set aside.
- 2. Heat oil in a wok or large pan over high heat. Add minced garlic and ginger, give it a quick stir then add onion.
- 3. Cook for 1 minute then add your mince. Cook until lightly brown for about 5-8 mins.
- 4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and mince is cooked through.
- 5. Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the filling.
- 6. Transfer filling into a serving bowl. Layout lettuce leaves, peanuts, and scallions on the side.
- 7. To serve, spoon some filling into a lettuce leaf. Top with peanuts and shallots, bundle it up, and enjoy!
