Lentil san choi bau
A healthy vegetarian alternative to the classic Chinese dish by Zoe Bingley-Pullin.
Serves: 4-6. Prep: 15 minutes. Cooking: 10-12 minutes.
Ingredients
400ml tin of lentil (salt reduce) drained (alternative tofu, chicken or beef mince)
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
2cm piece ginger, finely grated
1 small onions, thinly sliced
2 tablespoons soy sauce (salt reduced)
1 teaspoon honey
½ lime, juiced
1 teaspoon sesame oil
1 cup snow peas, finely chopped into strips
1 bunch fresh coriander, washed, chopped
6 large iceberg lettuce leaves
¼ cup cashews, roughly chopped
Method
1. Heat wok to a moderate high heat, add the oil, garlic, onion, ginger and lentils and cook on for 5-7 minutes or till cooked.
2. In a jug or small bowl combine soy sauce, honey, lime juice and sesame oil and add to wok. Stir-fry for 1-2 minutes or until heated through and then add the snow peas and half the coriander. Cook 2-3 minutes.
3. Spoon the lentil mixture into lettuce leaves and sprinkle with cashews and coriander.
4. Serve in small bowls.
Photo by Adam Hollingworth
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