Chicken and lentil San Choy Bau

Quorn and lentil San Choy bao

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 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


  • 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.
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