Go Back Email Link
–+ servings
Completed vegetarian san choy bow ready to eat

Vegetarian San Choy Bow Recipe

This is an amazing vegetarian and vegan san choy bow recipe that everybody will love. My kids did not even realise it was vegetarian the first time they ate it!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 6 people
Calories 82 kcal

Equipment

  • Wok (or deep frypan)
  • Mixing bowl

Ingredients
  

  • 10 oz tempeh (300 grams). See discussion for possible substitutions if you do not have tempeh.
  • 1 cup uncooked quinoa This will make about 2 cups cooked.
  • 1 inch ginger knob (2 cm)
  • 2 chilis, medium size
  • 3 cloves garlic
  • 3 spring onions (sub in half a regular onion if necessary)
  • 1 can water chestnuts small can
  • 1 cup mushrooms shiitake, button or other mushrooms
  • 2 carrots, large to medium size
  • 2 stalks celery
  • 5 sprigs coriander
  • ¼ cup Tamari sauce Substitute regular soy sauce if necessary. See discussion.
  • 1 tablespoon sesame oil
  • 2 heads lettuce - iceberg or cos

Instructions
 

  • Cook the quinoa in a pot or rice cooker. Rinse it first and add 1 ½ cups of water to cook it in.
  • Chop all of the vegetables. Ginger, garlic, chili, onion, water chestnut, coriander, mushroom - all of it needs to be chopped (or grated) so it can go in the wok or frying pan.
  • Chop or dice the tempeh finely and put aside.
  • Heat oil (coconut or good quality olive oil) in the wok or frying pan.
  • Once the oil is hot, put all the chopped vegetables into the wok or pan and stir regularly so it cooks evenly.  About 2 or 3 minutes will do.
  • Add in the chopped tempeh, tamari sauce and sesame oil to the wok/ pan.
  • Stir regularly, especially if you are using a wok, for about 3 minutes, until everything is piping hot.
  • Last but not least, stir in the cooked quinoa while the wok/ pan is still hot. Mix everything together well.
  • Using a large serving spoon, place the cooked mixture into the lettuce cups
  • Garnish with coriander (if desired) and a generous squeeze of lime juice over the top.

Notes

If you are having trouble finding tempeh, you can substitute tofu.
Quinoa expands a lot when cooking, 1 cup uncooked will be plenty even though it might not look like it.
Don't forget the lime, the lime juice at the end really adds fantastic flavor.
Go ahead and use other vegetables. If you don't have everything here available that is fine, and add in your own favorite vegetables.

Nutrition

Calories: 82kcal
Keyword san choy bow, vegan san choy bow, vegetarian san choy bow
Tried this recipe?Let us know how it was!