San Choy Bow
Serves 2-3 | 35 minutes
Ingredients
1 tablespoon macadamia nut oil
½ cup mushrooms, stemmed and chopped
2 medium red chilis, seeded and finely chopped
1 tablespoon fresh ginger, peeled and grated
3 kaffir lime leaves, finely sliced
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons sesame oil
¼ cup filtered water
1 ½ cups white quinoa, cooked
1 cup cooked chickpeas
¼ cup fresh coriander, chopped
juice of ½ lime
iceberg lettuce cups
raw macadamia nuts for garnish, optional
- 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 ¼ cup of 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.
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