Quorn and lentil San Choy bao
Ingredients
1 cloves garlic clove minced
1 teaspoon minced ginger
500 g Quorn mince
2 cups mushrooms finely diced
1 cup 400g tin of brown lentils drained and rinsed
1 tablespoon reduced-salt soy sauce- 2 tbsp oyster sauce
1 cucumber finely sliced
2 shallots finely sliced
12 leaves whole lettuce butter lettuce or baby cos
2 cups bean sprouts
Method
- Spray a large non-stick frying pan with olive oil and set over medium heat. Cook garlic and ginger for 30 seconds, or until fragrant. Add mince; cook, breaking up with a spoon, for 2 minutes, or until golden.
- Add the diced mushrooms, lentils, soy and oyster sauces, and cook for a further 1 minute, or until the mixture is heated through. Remove from heat. Stir through the sliced cucumber and shallots.
- Serve the chicken mixture in whole lettuce leaves, topped with bean sprouts.