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