Mushroom and Quinoa San Choi Bao

Wrapped in crisp baby cos (gem) lettuce leaves, this vegetarian san choi bao is substantial and yet light and refreshing all at the same time.

1 tbs peanut oil
2 garlic cloves, finely chopped
2 tsp grated ginger
2½ cups (300g) finely chopped button mushrooms
⅓ cup cooked quinoa
2 tsp Chinese cooking wine
1 tbs soy sauce (look for a gluten free soy sauce)
1 tbs kecap manis
1 tsp sesame oil
3 spring onions, thinly sliced
¼ cup fresh coriander leaves, finely chopped
1 baby cos lettuce, leaves separated and washed
lime wedges, to serve
finely sliced red chili, to serve

View the full recipe at Delicious Everyday →