Vegetable San Choy Bao

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  • 1 small tin water chestnuts, finely diced
  • 1 handful bean sprouts
  • 1 punnet fresh baby corn, sliced
  • 1 carrot, finely diced
  • 2 stalks celery, diced
  • 6 shitake mushrooms, sliced
  • ½ brown onion, diced
  • 1 inch piece ginger, finely diced
  • 2 garlic cloves, chopped
  • ¼ bunch coriander, roughly chopped
  • 1 small red capsicum, diced
  • 2 chillies, finely sliced
  • 2 spring onion, finely sliced
  • A few florets broccoli, cut into small pieces
  • A few florets cauliflower, cut into small pieces
  • 12-15 long beans, diced
  • soy sauce
  • white pepper
  • lettuce cups


Heat a little vegetable or peanut oil in a large wok and when hot add the garlic, ginger and chilli and toss, add the onion and celery and toss for a minute or 2. Add the carrot, red capsicum and baby corn and toss. Add the beans broccoli mushrooms and cauliflower and toss and cook for a minute or two. You want the vegetables to be tender but still  have a little crunch. Add the water chestnuts and bean sprouts, and season with white pepper soy sauce and a pinch of salt.If you like a stronger flavour you can add sweet soy or oyster sauce to taste. Add spring onions and coriander and serve hot with lettuce cups. You can also make this with tofu or minced chicken or pork.          

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