San Choy Bow
San Choy Bow originated from China - traditionally made with pork mince Dr Libby has added this dish to her new cook book but taken out the meat and replaced it with protein rich quinoa and chickpeas. I made this last night for dinner and it was enough to have as a main dish. The quinoa and chickpeas are so filling! This is a beautiful meal, so many flavors and so fresh... with the added bonus of no MSG as it's home made. I love how this dish is cooked using macadamia nut oil. Macadamia oil is one of the healthiest edible oils and is higher in monounsaturates, the goods fats, when compared to Extra Virgin Olive oil. The oil can be cooked at very high temperatures 210°C /410°F so doesn't burn food.
1 tablespoon macadamia nut oil 1/2 cup fresh mushrooms, stemmed and chopped 2 medium organic chilies, seeded and finely chopped 1 tablespoon fresh ginger, peeled and grated 3 kaffir lime leaves, finely sliced 3 tablespoons tamari 2 tablespoons pure maple syrup 2 tablespoons sesame oil Filtered water 1 1/2 cups white quinoa, cooked (I used a mixture of red and white) 1 cup cooked chickpeas (garbanzo beans) 1/4 cup fresh coriander (cilantro), chopped Juice of 1/2 lime Iceberg lettuce cups Raw macadamia nuts of garnish, optional (I didn't have any macadamia nuts so used green capsicum as a garnish)
- Heat the macadamia oil in a wok or skillet over medium heat. Do not let the oil smoke.
- Stir fry the mushrooms, chili, ginger and kaffir leaves until the fragrance develops, about 2 minutes.
- Stir in the tamari, maple syrup, sesame oil and about 1/4 cup filtered water.
- Add the cooked quinoa and the chickpeas and keep stirring.
- Finish with the fresh coriander and lime juice. Spoon the vegetable mixture into each of the lettuce cups and garnish with chopped macadamia nuts, if desired.