San Choi Bao

Ingredients:
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1 Tbsp Peanut Oil
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1/2 Red Onion, diced
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1 Tbsp Fresh Ginger, grated
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150g Medium Tofu, cubed
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1 Carrot, julliened
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1/4 cup Water Chestnuts
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1/4 cup Bamboo Shoots
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4 Baby Corn
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1 tsp Sesame Oil
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2 tsp Tamari (regular soy sauce will do if you’re desperate)
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2 Tbsp Kecap Manis (sweet soy sauce)
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Juice of half a Lemon
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1 tsp Chilli Flakes
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1 Tbsp toasted Pine Nuts or Cashews (pine nuts are better but $$$)
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1/2 cup Bean Shoots
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A few sprigs of Coriander
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4-8 Iceberg Lettuce Leaves
Method:
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Heat the peanut oil in a non-stick pan or skillet. Fry the red onion and ginger until translucent and beginning to caramelise
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Add tofu, carrot, baby corns, water chestnuts, and bamboo shoots* and stir for a couple of minutes
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Add sesame oil, tamari, chilli flakes, cashews/pine nuts, lemon juice, and kecap manis. Stir through and cook for about 5 minutes
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Turn off the heat and stir through the coriander and bean shoots
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Spoon the mixture into your lettuce leaves and eat your delicious meal!! I like to serve it with red cabbage slaw. I’m all about the leaves.
Energy/Money saving tip:
If you don’t care for/can’t find fresh baby corns and bean shoots there are canned varieties available. The veggies are pretty well cut up for you too which is a super bonus. Canned varieties do tend to be cheaper, but you do trade off some crunchy fresh textures and increase the saltiness slightly.
