Difficulty: Easy
Serves Four
As you all know (or don’t know, I’m not claiming to know everything about you), I’m on a health-kick. I’m even waking up at 6.30 every morning and going for walks, WHOA. It’s kind of hard to continually come up with healthy stuff that tastes good and fills you up. Enter my Sung Choi Bao…
Ingredients
- 200g bag TVP
- 200mL boiling water
- 3 beef-style stock cubes (I use Massel)
- 1 teaspoon minced ginger
- 1 clove garlic, crushed
- 1 small brown onion, finely chopped
- 2 spring onions, finely chopped
- 200 gram can water chestnuts, finely chopped
- 300 gram can of corn kernels
- 1 medium carrot, finely chopped
- 1/4 cup soy sauce
- 8 whole iceberg lettuce leaves
Method
- Rinse the lettuce leaves and set aside.
- In a bowl, crumble the stock cubes over the TVP and add the boiling water. Set aside so that the TVP can absorb the stock and water.
- Fry the onion, garlic, ginger and shallots in a wok before adding the water chestnuts, carrot and TVP mixture.
- Mix well and continue to cook for about 8 minutes, before adding the corn and soy sauce.
- Cook for a further 3 minutes until TVP has become darker. You may want to add more soy sauce depending on the flavour you’re after but don’t add too much, it will become too watery.
- Use a large spoon to fill the lettuce leaves with the mixture.
- Serve immediately and enjoy!
Tags: Chinese, fresh, healthy, light, low calorie, summer, Sung Choi Bao, tvp