Vegan San Choy Bow

Step 1

Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, then reduce heat and gently simmer for 17 minutes until just tender. Drain any excess water and set aside.

Step 2

Heat oil over high heat in a wok or a frypan. Add onion, capsicums and mushrooms to stir fry until softened for about 5 minutes. Add ginger and garlic and cook for a further minute.

Step 3

Mix the 3 sauces together and add to the pan stirring to combine for another 2 minutes. Add water chestnuts, bamboo shoots, corn, carrot, spring onions and toss to combine then add the cooked rice mixture to the pan. Mix well for at least 3-5 minutes, until the rice heats through and all the grains are coated in sauce.

Step 4

Serve in lettuce leaf cups garnished with chopped peanuts and red chilli.