Mushroom & ginger san choy bau

Even though I can no longer label myself as vegan I do still try to make vegan choices as often as possible and in fact I eat no red meat and very little chicken. {Dairy is the mistress I can’t seem to break up with but that’s a whole other post.}

What makes me happiest when preparing dinner is being able to come up with a vegan or vegetarian alternative while still having the same meal as everyone else, and this vegan version of san choy bau is a perfect example. It was hardly an effort to dirty one extra frypan to make this filling, and even without tasting the traditional pork mince filling I also made I just know this one was better, thanks in large part to the big hit of ginger.

I dare say you could even serve this up to some unsuspecting carnivores and they’d be none the wiser.


Serves 2

what you need

  • half a brown onion, sliced into wedges
  • one carrot, grated
  • a large knob of ginger, peeled and grated
  • a variety of mushrooms, finely chopped
  • light flavoured or peanut oil
  • 1 tbsp kecap manis
  • to serve: lettuce cups, bean sprouts, fresh chilli, fried onion flakes

what to do

  • Heat some light flavoured or peanut oil in a fry pan, add the onion and carrot and fry gently for about five minutes. Add the ginger and stir through, allow to warm through for a few minutes, then add the mushrooms. Stir through, and fry until the mushrooms have caramelised and reduced.

  • Add the kecap manis and fry for a few minutes then remove from heat.
  • Serve on washed and dried lettuce cups, and top with bean sprouts, chilli, and fried onion.

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