Wow where have the months been going? Time seems to be passing so quickly at the moment (that, and I am currently working full time! :/) – and I do apologise for not blogging more regularly!
I have posted a recipe for San Choi Bow in the past but it was a lentil one and nowhere near as good I might say. I really think this recipe is perfect. It has the perfect balance of softness and crunch. It is rich and delicious with the fresh outer iceberg lettuce. I hope you enjoy it!
1 cup finely diced walnuts
1 cup finely diced mushrooms
1 cup finely diced water chestnuts
1 iceberg lettuce
2 cups cooked quinoa (or rice, optional)
2 cloves garlic
1/4 cup almond butter
1/4 cup tamari sauce
1 Tblspn brown rice syrup
dash chilli flakes
dash onion powder
dash smoked paprika
Saute mushrooms and after a few minutes, add in walnuts and water chestnuts. Blend all sauce ingredients together and stir through mushroom mix and allow to cook further for a few minutes.
Serve in fresh iceberg lettuce cups (the outer leaves are best) with quinoa or rice.