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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Mushroom San Choy Bow

This super-quick and easy recipe is on the table in just 15 minutes using Marion’s Kitchen San Choy Bow kit. It’s a scrumptious vego version of this popular Asian starter and it’s great finger food for a party, too.

PREP TIME

15 minutes
COOK TIME

5 minutes
SERVES

4
Ingredients

1 x Marion’s Kitchen San Choy Bow, which includes:

– VERMICELLI NOODLES

– SAN CHOY BOW SAUCE

– WATER CHESTNUTS

– CRUSHED PEANUTS

2 tbsp vegetable or canola oil

1 small onion, finely diced

1 small carrot, finely diced

500g (about 1 lb) mixed mushrooms (e.g. swiss brown, oyster, shitake), roughly chopped

100g (3.5 oz) firm tofu, cut into small cubes

2 tbsp finely chopped coriander (cilantro)

12 small iceberg lettuce leaves, washed and dried

2 spring onions (scallions), white and green parts finely sliced

Steps
Step 1

Place VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside.

Step 2

Heat oil in a wok or frying pan over medium-high heat. Add onion and carrots and stir-fry for 2 minutes. Add mushrooms and stir-fry for another 2 minutes. Add SAN CHOY BOW SAUCE and mix it through the stir-fry until well combined.

Step 3

Drain and discard liquid from the WATER CHESTNUTS. Add water chestnuts, softened vermicelli noodles, tofu and coriander to the pan. Gently mix ingredients to combine and then remove from heat. Divide mixture among lettuce leaves. Sprinkle with CRUSHED PEANUTS and top with spring onion.

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