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Vegan San Choy Bow

Prep Time 30 mins
Cook Time 10 mins

Ingredients
  

SAN CHOY BOW

  • 3 cups dried textured vegetable protein, TVP (300g)
  • 3 cups boiling water (for soaking TVP)
  • 1 tbsp vegetable stock/broth powder
  • 5 medium dried shiitake mushrooms (optional) (10g)
  • 9 small white mushrooms (115g)
  • 230g  can water chestnuts
  • 1 medium sized carrot
  • 3 cloves garlic
  • 1 small single bunch of coriander (optional)
  • 2 large stalks of spring onion (1/2 cup when chopped)
  • small thumb of ginger
  • 2 very loosely packed cups raw bean sprouts (100g)
  • 1/4 cup soy sauce *use gluten-free soy sauce to make it gluten-free
  • 1/4 cup vegetarian oyster sauce *sub 1 TBSP gluten-free kecap manis (sweet soy sauce) to make it gluten-free
  • 1/2 tsp black pepper
  • 2 tbsp oil
  • 1-2 heads of iceberg lettuce (1 for 2 people, 2 for 3-4 people)

OPTIONAL TOPPINGS

  • Sweet chilli sauce
  • Roasted peanuts, crushed
  • Chilli
  • Coriander
  • Spring onions
  • Cooked rice vermicelli noodles (recommend banh hoi noodle sheets if you can find them!)
  • Crispys hallots

Instructions
 

PREPARATION

  • SOAK MUSHROOMS. 30 mins to half an hour before starting, start by soaking your shiitake mushrooms in boiling water and use a plate to submerge them.
  • SOAK AND PREP TVP. This only takes 5-10 mins to rehydrate, so do this before you start chopping veggies! Place TVP into a heatproof bowl with 3 cups of boiling water along with the vegetable broth powder, give it a little stir and then leave to rehydrate.
  • CHOPPING VEGGIES. Finely dice the carrot. Finely dice the mushrooms. Drain the shiitake mushrooms and finely dice. Mince the garlic and ginger. Drain the water chestnuts and finely dice. Cut the coriander in half, separating the leaves from stems, chop the steams and save leaves for topping at the end. Chop spring onions. Lightly rinse bean sprouts. Chop lettuce heads in half and peel/remove some leaves to use as lettuce cups (it’s hard not to rip them but do your best!). Wash lettuce leaves and try to shake off any excess water.

COOKING

  • Note: timing is for gas stove - you’ll need to cook longer if on electric coils
  • Heat 2 tbsp oil in a large non-stick frypan. When hot, add mushrooms, carrot, shiitake and let cook for 2-3 mins or until the mushrooms start getting some colour.
  • Add garlic and ginger and let cook for another minute or so.
  • Add rehydrated TVP, soy sauce, vegetarian oyster sauce and pepper and cook for a further 5-6 minutes, stirring frequently.
  • Add the chopped spring onions, water chestnuts and coriander stems and cook for a couple minutes more.
  • Try the mix! KEEP IN MIND the mince mix isn’t supposed to be overly salty because you’re eating quite a lot in one go, so keep it a little less salty than you think. Season with a little extra soy sauce, oyster sauce or pepper if needed. If it’s too dry, add a splash of water.
  • Stir in the bean sprouts! If you like and want crunchy bean sprouts, turn the heat off immediately and continue to stir the bean sprouts in. They will cook ever so slightly in the residual heat. I don’t like raw bean sprouts at ALL so I keep the heat on and stir until the bean sprouts are cooked through.
  • Transfer to a large plate for serving and serve with lettuce leaves, sweet chilli sauce and any other toppings you desire!
Keyword Vegan
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