San Choy Bow

by Zoe

Serves 4

2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, minced

1 red chilli, deseeded and finely chopped

1 tbsp grated fresh ginger

500g mushrooms, chopped

1 carrot, grated

300g (1 packet) Sanitarium Vegie Delights Mince

1/2 cup vegetable stock

2 tbsp lime juice

1 tbsp sweet soy sauce

1 handful fresh, chopped coriander

1 cos lettuce, carefully remove and wash leaves

Sweet chilli sauce to serve

Heat wok over high heat. Add oil, onion and garlic. Stir fry for three minutes. Add chilli, ginger, mushroom, stir-fry for a further three minutes.

Mix in veggie mince and stir-fry for five minutes, breaking up the lumps as you go. Add the stock and bring to boil. Reduce to a medium-low heat and simmer for 10 minutes or until the stock has been absorbed.

Stir through lime juice, soy sauce and coriander.

Arrange lettuce leaves and top with the mixture. Serve hot with sweet chilli sauce.

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