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Vegetarian san choy bow - Vegetarian San Choy Bow is a fun, nutritious and tasty vegetarian dinner that feels substantial, and that everyone will enjoy.

Vegetarian San Choy Bow

Vegetarian San Choy Bow is a fun, nutritious and tasty vegetarian dinner that feels substantial, and that everyone will enjoy.
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Course: Main Course
Cuisine: Chinese
Keyword: Asian Cooking, Asian recipes, Cooking, easy vegetarian san choy bow, mushroom and lentil san choy bow, mushroom san choy bow, Recipes, san choy bow recipe, vegan san choy bow sauce, vegetable san choy bow, Vegetarian, Vegetarian san choy bow, veggie san choy bow recipe, veggies to put in san choy bow
Total Time: 30 minutes
Servings: 4

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
    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.
  • 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
    Slice shallot, mushrooms and carrots, and add all to a large bowl.
  • 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
    In a medium bowl, add grated ginger and garlic, then add eggs and soy sauce and whisk to combine.
  • 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
    Prep coriander, peanuts, lettuce and 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
    Place rolled omelette to a chopping board and slice into 3 cm rolls.
  • 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
    Heat oil in the pand and add shallot, carrot and mushrooms.
  • 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
    Add microwave rice and reserved cooking sauce to the pan and stir through. Add the egg rolls back to the pan.
  • 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
    Vegetarian san choy bow - To serve, fill lettuce cups with rice egg mixture and top with peanuts and coriander. Serve with dipping sauce.

Nutrition

Calories: 665kcal | Carbohydrates: 72g | Protein: 22g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 1841mg | Potassium: 567mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4201IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 7mg