Vegan San Choy Bow

Vegan San Choy Bow

This flavoursome dish is loaded with nutritional goodness. Mushrooms contain the antioxidant mineral selenium which helps protect cells from free radical damage, along with helping lower your risk of certain types of cancer such as breast and prostate cancers. Mushrooms are rich in potassium, which is an important mineral needed to help lower blood pressure and reduce the risk of stroke. Mushrooms also provide some vitamin D which plays a crucial role in strengthening immune function, offering protection against chronic diseases, and for bone health.

Serves: 3–4

GF, V

=R1=

Vegan San Choy Bow

By: Lisa Guy

This flavoursome dish is loaded with nutritional goodness. Mushrooms contain the antioxidant mineral selenium which helps protect cells from free radical damage, along with helping lower your risk of certain types of cancer such as breast and prostate cancers.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Sesame oil
  • 250g button mushrooms, diced
  • 1 clove garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, diced
  • 4 spring onions, chopped
  • 1 cup brown rice or quinoa
  • Handful coriander leaves
  • ½ tsp red chilli flakes
  • 1 ½ tbsp tamari
  • 2 tsp raw honey or 100 per cent maple syrup
  • Juice ½ lime
  • 1 tbsp sesame seeds
  • Leaves of 1 small iceberg or butter lettuce, washed & dried

Method


  • Heat sesame oil in medium frying pan over medium heat. Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
  • Stir through brown rice and add coriander.
  • In small bowl combine chilli, tamari, honey, and lime. Add to frying pan and gently toss through stir-fry.
  • Arrange lettuce leaves on serving plate and fill with mushroom mixture. Top with fresh herbs and sesame seeds.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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