San Choy Bao

The Mediterranean diet is a style of eating that’s inspired by the traditional eating habits of humans living in the countries around the Mediterranean sea.

…but have you wondered what is the Asian equivalent of the diet?

Well you are in luck! My friend, Sarah Benjamin, and I have put our foodie brains together and created recipes that celebrate Asian flavours while incorporating ingredients that can help you live longer, healthier.

This is our very own twist of San Choy Bao -a classic Cantonese dish- mixing regional legumes such as tempeh and lentils alongside mushrooms, long beans, water chestnuts, and minced chicken.

In under 30 minutes, and with just a little chopping, this wholesome dish couldn’t be easier to put together!

The combination was spot on, we couldn’t stop munching and you certainly will not be disappointed.

Have a go at this recipe and let me know what you think!

THE RECIPE

SERVES 3

Ingredients

Filling:

  • 250g chicken mince (omit if you’re making a vegetarian version)

  • 100g long beans, sliced thinly

  • 110g water chestnuts, peeled, chopped

  • 120g shiitake mushrooms, chopped

  • 2 slabs of temper, crumbled with your hands

  • 120g canned lentils, drained

  • 3 cloves garlic, chopped

  • 1 tbsp rice bran oil

Seasonings:

  • 1 tbsp low-sodium soy sauce

  • ½ tbsp low-sodium oyster sauce

  • Salt, to taste

  • A dash of white pepper (or more, if you’re me)

To serve:

  • ~10 to 12 pieces iceberg lettuce leaves/baby romaine leaves, to use as your wrap

  • Coriander

Directions

  1. In a wok or large deep pan, sautée the garlic in some heated oil till fragrant. Add in the chicken mince, breaking up the larger chunks.

  2. Once 80% cooked through, add in the mushroom and tempeh, followed by some salt to taste.

  3. Add the water chestnuts and long beans, and continue to cook till the ingredients soften.

  4. Once the long beans are reaching your desired consistency, add in the lentils, followed by the rest of the seasonings (soy sauce, oyster sauce, white pepper). Taste and adjust the seasonings to your liking.

  5. Once everything is ready, dish it out onto a platter and garnish with coriander. Serve with your wrap of choice (iceberg lettuce works particularly well) and enjoy!

Notes

  • I usually use fresh water chestnuts, but this was my first time using canned ones which already come peeled, and they were such a time saver!

  • If you like, you can also make this dish vegetarian by omitting the chicken!

Nutrition

Per serving of 4 wraps:

Calories: 306kcal
Carbohydrates: 14g
Protein: 37g
Fat: 94g
Sugar: 5.2g
Sodium: 511.5mg
Fibre: 8.4g


DID YOU MAKE THIS RECIPE?

Don't forget to snap a photo, and tag me on Instagram or Facebook!

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