Deconstructed San Choy Bow

One of my go-to meals, this Deconstructed San Choy Bow is a vegan version of this popular asian dish. So easy and delicious, I think this will quickly become one of your go-to’s as well.

Deconstructed San Choy Bow

Vegan | Gluten Free

Serves 2 

Ingredients:

• 1 medium carrot

• 1 small zucchini

• 3 mushrooms (button)

• 1/2 tbsp extra-virgin olive oil, for cooking

• 1/2 small brown onion

• 1 garlic clove

• 2cm piece of ginger

• ½ small red chilli 

• 1 can brown lentils, drained and rinsed

• ½ tsp sesame oil

• 1 tbsp tamari, chili

• Salt and pepper to taste 

• 2 cups iceberg lettuce, shredded

Method

1. In a food processor, add the carrot, zucchini and mushrooms and blitz until chopped into small chunks. Set aside temporarily

2. Dice the onion and add this and the olive oil to a frying pan on low-medium heat. 

3. Meanwhile, dice the garlic, ginger and chilli and add this to the frying pan when the onion has become translucent.

4. Allow the onion and garlic to golden, then add the vegetables along with the lentils, sesame oil, tamari, salt and pepper. Mix well and allow to cook for around 10 minutes.

5. Shred the lettuce and halve between the serving bowls. 

6. Once cooked, remove the san choy bow mixture from the stove and divide between the bowls to serve.

The thing I love about it being deconstructed is that it doesn’t involve the mess.

If you try this one, be sure to snap a picture and tag me on instagram @projectnourish. I love seeing your creations!