San Choy Bow used to be one of our favourite delights when eating out. But it’s one of those things that slipped off the radar once going plant based.
Alas, I have been mulling over this for some time and here is my creation! I don’t “love” mushrooms sadly. You could make this beautifully with all sorts of interesting mushrooms, I have no doubt. You could also do it with tofu (I don’t “love” tofu either). Wow, I’m sounding particular aren’t I.
Well, not being a huge tofu or mushroom eater, and definitely not a chicken or pork eater…I could give up on san choy bow.
NAhhhh…what is worth eating is worth the challenge. This is what I’ve turned to and I have to say, I’m stoked with the results. You can play around with this alot too of course if you’re preferences are different to mine. But give this a go. It does have mushrooms in it but you can’t tell :).
1 cup red lentils, rinsed
1 small tin water chestnuts, diced finely
1 carrot, diced finely
1 celery stalk, diced finely
1 purple onion, diced finely
1 cup mushrooms, diced finely
1 inch piece ginger, grated/crushed/finely diced
2 cloves garlic crushed/finely diced
1 spring onion stalk, chopped finely
1 1/2 cups vegetable stock
Saute the onion and garlic before adding the rest of the vegetables (except spring onion). Saute for a few minutes. Add lentils and 1 cup vege stock. (You may need 1 1/2 cups, just keep an eye on it, stir it every now and then and add it if the lentils need more time to cook). Reduce the water down and add in 2 T of the hoisin sauce*. Add in the chopped spring onion 1-2 minutes before serving.
*Don’t use store bought if you can help it. This homemade sauce is MILES better :).
Serve in fresh iceberg lettuce cups and drizzle extra hoisin sauce on top if you require the added flavour. Yum!