Quick and easy dinners are what I’m all about these days, especially during the week. My sang choy bow is the king of easy dinners, perfect for these hot summer nights and next-day lunches. Use this base recipe and use it as an excuse to use up and spare veg you’ve got hanging out in the fridge, your vegetable crisper is the limit!
- 2 cups textured vegetable protein (TVP)
- 1 1/2 cups beef-style or vegetable stock
- 1 tablespoon peanut oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 carrot, finely diced
- 1/2 cup green peas
- 1/2 cup corn kernels
- 1/3 cup soy sauce (make sure it’s gluten free)
- 2 teaspoons sesame oil
- 1 teaspoon brown sugar
- 6 iceberg lettuce leaves
- Fresh chilli and spring onion to garnish
- Add the boiling hot stock to the TVP. Stir through, cover and set aside for 10 minutes. Drain any excess liquid.
- Heat the peanut oil in a large wok before adding the onion, garlic, ginger and TVP. Cook for 2 minutes, constantly stirring.
- Add the carrot, peas and corn before throwing in the soy sauce, sesame oil and brown sugar.
- Continue to stir constantly over a high heat until cooked through.
- Spoon the mixture into the lettuce leaves, garnish with chilli and spring onion and serve immediately.