Vegetable sung choi bao

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

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

 

Method

1. Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.
2. 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.
3. Divide the mixture among the lettuce cups. Sprinkle with the coriander leaves and serve immediately.