Veggie San Choy Bao
Use also lettuce leaves. If not wanting crunchy outer covering then slightly steam leaves of wombok for a couple of minutes.
Recipe type: Healthy Snack
Serves: 4
  • 4 small Wombok leaves
  • 2-3 leaves of silverbeet, washed and finely chopped
  • 1 carrot, peeled and julienne
  • 1 tbs peanut oil
  • 2cm piece ginger, julienned (cut into thin matchsticks)
  • 1 clove garlic, finely diced
  • ½ small red onion, finely sliced
  • 2 tbs shaoxing wine, cooking wine
  • 2tbs Tamari or soy sauce
  • 1 tsp brown sugar
  • ¼ tsp sesame oil
  • ½ cup bean sprouts or substitute with slightly steamed green beans cut into 2cm lengths
  • ¼ cup spring onions, thinly sliced
  • 100g cashews, crushed
  • 3 tbs butter, lightly melted
  • Garnish – thick oyster sauce
  1. Wash and set out Wombok leaves.
  2. Using a vegetable peeler, thinly slice carrot lengthways into ribbons. Cut carrot into a fine julienne and set aside. Heat peanut oil in a hot wok and swirl to coat. Add ginger, garlic and onion and stir-fry for 1 minute until fragrant. Add wine, tamari, sugar and sesame oil and stir-fry until heated through. Add reserved carrot, bean sprouts and spring onions and toss to combine.
  3. Set vegetable mix aside and rinse wok. Re-heat and add butter then lightly cook cashews until browning about 3-4 minutes then add silverbeet and stir for another minute until wilted. Take off heat.
  4. Combine vegetable mixture with cashews and silverbeet. Layout wombok cups and spoon vegetable Choy Bao into the cups. Garnish with thick oyster sauce.
Recipe by Harvest Hub at