If you have some garlic, sesame oil, tamari, lettuce and onion on hand then you have the base ingredients for Sung Choi Bao and whatever you’d honestly like to team with it! I used up some leftover cooked quinoa the other day to make this with carrots, I actually think it’s my favourite variation to date – you can check out the Mushroom Sung Choi Bao here too.
Use whatever veggies you like in it – broccoli, eggplant, roast pumpkin pieces, grated cooked sweet potato they’d all work incredibly well and are an easy way to get more veggies into a meal that’s delicious and simple to pop together too.
This recipe is gluten-free, dairy-free, vegan, and serves 2 people. Simply double or triple for a larger family serve.
2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 ½ cups cooked quinoa
¼ cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
¼ – ½ bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve
1. Heat coconut oil in a large fry pan or wok, and sliced garlic and saute for 30seconds.
2. Add carrot and quinoa and cook for 4 minutes.
3. Add water, sesame oil and tamari and cook a further 4 minutes.
4. Next, add chopped shallots and coriander and cook for 3 minutes.
Serve hot with lettuce leaves, extra chilli and peanuts if desired.