Vegetarian San Choy Bow is a fun, nutritious and tasty vegetarian dinner that feels substantial, and that everyone will enjoy.
Do you remember going to a Chinese restaurant and seeing the perfectly formed cups of lettuce piled high on a white plate come out for San Choy Bow? I do! It was one of my favourite parts of going to our local Chinese, along with pink lemonade, of course.
There is something so satisfying about crunching into a lettuce cup filled with the salty goodness of San Choy Bow, and I wanted to make a Vegetarian version that was just as satisfying, and easy to get on the table for dinner.
What is in our Vegetarian San Choy Bow?
- Filling - Shallot, mushroom, carrot, brown rice (instant)
- Sauce - Hoisin sauce, light soy, dark soy sauce, Shaoxing cooking wine, sesame oil, chilli oil - this is vegan
- Egg roll - egg, garlic, ginger, soy
- Lettuce cups - I used Gem lettuce, but you can use Iceberg or cos (romaine)
- Toppings - Peanuts, lime, coriander, sauce
How to matchstick your carrot for San Choy Bow
To slice the perfect sized carrot pieces, simply peel your carrot, then cut into rounds about 3mm wide. Stack a manageable amount of rounds (say 5) on top of each other, then slice through them to form 3mm matchsticks.
Top tip
Make sure you have plenty of oil in the pan when cooking the egg so it is easy to roll.
Substitutions
- Alternative proteins - Option to incorporate pork mince instead of brown rice.
- Vegetarian - This dinner is vegetarian.
- Gluten Free - Use Tamari instead of soy sauce and skip the dark soy.
- Dairy Free - This recipe is dairy free.
Kid-Friendly Variations of Vegetarian San Choy Bow
- Serve kids egg rolls, rice filling and lettuce cups separately.
- Skip the chilli sauce, coriander and peanuts.
Equipment
You will need a non-stick deep frying pan, a stovetop.
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Recipe
Vegetarian San Choy Bow
Equipment
- Non-stick, deep frying pan
- Stovetop
Ingredients
- ¼ cup hoisin sauce
- ¼ cup light soy sauce ⅓ cup total for the recipe
- 1 tablespoon dark soy sauce
- 2 teaspoon Shaoxing cooking wine
- 1 tablespoon sesame oil
- 2 tablespoon chilli oil
- 2 shallot
- 100 g mushrooms brown
- 1 carrot
- 3 cm ginger
- 2 cloves garlic
- 6 eggs
- 1 tablespoon light soy sauce ⅓ cup total for the recipe
- ½ bunch coriander
- 60 g roasted peanuts
- 2 gem lettuce
- 1 lime
- 1 tablespoon peanut oil 2 tablespoon total for the recipe
- 1 tablespoon peanut oil 2 tablespoon total for the recipe
- 250 g microwave rice
Instructions
- Create cooking sauce and dipping sauce by mixing hoisin sauce, light soy sauce, dark soy sauce, Shaoxing cooking wine and sesame oil, then split into two parts. Add chilli oil to one part for the dipping sauce, and the other part will be our cooking sauce.¼ cup hoisin sauce, ¼ cup light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoon Shaoxing cooking wine, 1 tablespoon sesame oil, 2 tablespoon chilli oil
- Finely chop shallot. Finely dice mushrooms. Chop carrot into matchsticks. Add all to a large bowl and set aside.2 shallot, 100 g mushrooms, 1 carrot
- Peel and finely grate ginger. Peel and finely grate garlic. Place in a medium bowl, then add eggs and soy sauce and whisk to combine.3 cm ginger, 2 cloves garlic, 6 eggs, 1 tablespoon light soy sauce
- Rinse and roughly chop coriander. Roughly chop peanuts. Rinse and pull apart leaves from the lettuce, so you have 3-5 per person. Slice lime into wedges.½ bunch coriander, 60 g roasted peanuts, 2 gem lettuce, 1 lime
- Heat oil in a large non-stick frying pan over high heat. Add enough egg mixture to just cover the base of the pan and cook for 20-30 seconds, then roll the omelette and transfer to a chopping board. Repeat until you’ve used all the mixture. Slice omelette into 3 cm rolls.1 tablespoon peanut oil
- Heat more oil in the pan, and add shallot, carrot and mushrooms, and cook for 2-3 minutes.2 shallot, 100 g mushrooms, 1 tablespoon peanut oil, 1 carrot
- Add microwave rice and reserved cooking sauce to the pan and stir through. Add the egg rolls back to the pan to warm.250 g microwave rice
- Serve kids by filling lettuce cups with rice mixture and serve omelette slices on the side.Serve adults cups of rice egg mixture and top with peanuts and coriander. Serve with dipping sauce.60 g roasted peanuts, ½ bunch coriander
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