Broke Vegan: One Pot by Sam Dixon

Author:Sam Dixon [Dixon, Sam]
Language: eng
Format: epub
Tags: Cooking, Vegan, Methods, Low Budget, Quick & Easy, Vegetarian, Health & Fitness, Diet & Nutrition, Nutrition, Self-Help, Green Lifestyle, Health & Healing, General
ISBN: 9781783255399
Google: 00uFEAAAQBAJ
Publisher: Octopus
Published: 2022-12-29T00:00:00+00:00

MUSHROOM, CARROT & SAVOY CABBAGE LETTUCE CUPS

Inspired by the Chinese dish san choy bau, traditionally made with stir-fried pork and vegetables, the filling here uses mushrooms to achieve that savoury, umami taste, along with the classic addition of water chestnuts, readily available canned in most world food sections of supermarkets, for a lovely crunchy texture. This makes a stress-free meal for a party or gathering, as you can simply put the pan on the table and scoop the mixture into lettuce cups to serve.

SERVES 4

3 tablespoons sesame oil

1 onion, finely chopped

2 garlic cloves, thinly sliced

2.5 cm (1 inch) piece of ginger, peeled and grated or cut into thin strips

250 g (8 oz) shiitake or oyster mushrooms, roughly chopped

2 carrots, peeled and roughly chopped

¼ Savoy cabbage, finely shredded

75 g (3 oz) canned, drained water chestnuts, roughly chopped

100 g (3½ oz) bean sprouts

2 tablespoons light soy sauce

2 tablespoons hoisin sauce

2–4 Little Gem lettuces, leaves separated into ‘cups’

salt and pepper

Heat the sesame oil in a wok or large saucepan, add the onion and cook over a medium to high heat for about 8 minutes until soft and golden.

Add the garlic and ginger and cook, stirring, for another 1–2 minutes. Then add the mushrooms and carrots and stir-fry for 8 minutes.

Mix in the cabbage, water chestnuts, bean sprouts and the soy and hoisin sauces with a large splash of water and cook for 2–5 minutes until the cabbage is bright green and the sauce has thickened. Season with salt and pepper to taste.

Spoon the vegetable mixture into the lettuce cups and serve immediately.

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