In
AuthorJanella
Rating
Yields1 Serving
 1 tbsp olive or sunflower oil
 2 spring onions, finely diced
 2 cloves garlic, crushed
 1 tbsp fresh ginger, grated
 1 tbsp coriander stems, finely chopped
 1 cup firm tofu, finely diced
 1 cup green beans, finely chopped
 1 corn cob, kernels removed
 1 – 2 tbsp tamari
 1 tbsp fish sauce
 1 tbsp kecap manis
 1 tsp sesame oil
 1 cup coriander leaves
 1 cup bean sprouts
 4 iceberg lettuce leaves
1

Heat a wok then add the oil, onions, garlic, ginger and coriander stems. Quickly toss for 30 seconds.

3

Add the tofu until slightly changing colour, then toss in the beans and corn and stir. Now add the sauces and oil and cook again and let thicken a little.

5

Turn off the heat then add in the coriander leaves and bean sprouts. Serve each one in a lettuce leaf.

Ingredients

 1 tbsp olive or sunflower oil
 2 spring onions, finely diced
 2 cloves garlic, crushed
 1 tbsp fresh ginger, grated
 1 tbsp coriander stems, finely chopped
 1 cup firm tofu, finely diced
 1 cup green beans, finely chopped
 1 corn cob, kernels removed
 1 – 2 tbsp tamari
 1 tbsp fish sauce
 1 tbsp kecap manis
 1 tsp sesame oil
 1 cup coriander leaves
 1 cup bean sprouts
 4 iceberg lettuce leaves

Directions

1

Heat a wok then add the oil, onions, garlic, ginger and coriander stems. Quickly toss for 30 seconds.

3

Add the tofu until slightly changing colour, then toss in the beans and corn and stir. Now add the sauces and oil and cook again and let thicken a little.

5

Turn off the heat then add in the coriander leaves and bean sprouts. Serve each one in a lettuce leaf.

San Choi Bao
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