Mushroom San Choy Bau
(Adapted from Elsa’s wholesome life) Gluten-free | Dairy free | Vegan
Servings: 4
Calories: 289kcal
Ingredients
- 1 teaspoon ghee
- 1 tablespoon grated ginger
- ¼ teaspoon Chinese 5 spice
- 300 g Asian diced mushrooms for example: shiitake, enoki, oyster
- 400 g soaked cooked and drained puy lentils
- 2 garlic cloves diced
- ¼ cup tamari
- 12 lettuce leaves
- 2 cups bean sprouts
- 1 small bunch coriander
- ¼ cup unsalted peanuts roughly chopped
- 1 teaspoon sesame oil
- 1 lemon cut into wedges
- 1 large chilli sliced optional
Instructions
- Heat the ghee in a wok over medium-high heat
- Add ginger and five spice and fry for 1 minute or until fragrant
- Add mushrooms, lentils, garlic and stir-fry for another 2 minutes
- Add tamari and stir continuously for 1 minute.
- Remove from pan from the heat. Add sesame oil
- Place 2 tablespoons of mushroom mix into lettuce leaves and top with sprouts and coriander and peanuts then serve lemon wedges and a pinch of chilli if using.
Notes
