Vegetable Sung Choi Bao

Name: Vegetable Sung Choi Bao
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 425g can young corn cuts, drained; 1 280g can mushrooms, drained; 1 230g can water chestnuts, drained; 3 green shallots, trimmed, chopped; 2 tsps. olive oil; 1 garlic clove, crushed; 3 tsps. soy sauce; 1 tsp. finely chopped fresh ginger; 4 whole iceberg lettuce inner leaves, washed, dried; to serve Coriander leaves

Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.

Cook15 min
Total15 min
Serves2
LevelEasy

Dairy-Free Vegan Vegetarian Asian

Ingredients

1 425g can young corn cuts, drained
1 280g can mushrooms, drained
1 230g can water chestnuts, drained
3 green shallots, trimmed, chopped
2 tsps. olive oil
1 garlic clove, crushed
3 tsps. soy sauce
1 tsp. finely chopped fresh ginger
4 whole iceberg lettuce inner leaves, washed, dried
to serve Coriander leaves

Method

Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.
Heat the oil in a wok or medium non-stick frying pan over medium-high heat. Add the vegetable mixture, garlic, soy sauce and ginger, and stir-fry for 2-3 minutes or until heated through.
Divide the mixture among the lettuce cups. Sprinkle with the coriander leaves and serve immediately.