Broccoli sang choi bau

Name: Broccoli sang choi bau
Total time: 25 min
Yield: Serves 4

This vegetarian twist on an old favourite uses broccoli and shiitake mushrooms to create a textural, light filling.

Mar 13, 2018 10:20am

By Max Adey

Broccoli and shiitake mushroom combine in a fresh take on the classic wrap. Serve it with rice for a more substantial meal.

750 gm broccoli (about 4 heads), cut into pieces
200 gm shiitake mushrooms, halved and stalks trimmed
1 tbsp grapeseed oil
1 Spanish onion, finely chopped
30 gm ginger (about 6cm), finely grated
3 garlic cloves, finely grated
1 cup (firmly packed) coriander, chopped, and 1⁄4 cup chopped stems plus extra leaves to serve
1 tbsp dried chilli flakes
2 tbsp tamari
2 tbsp lemon juice
1 tbsp honey
Coarsely chopped tamari almonds and iceberg lettuce leaves, to serve

1
Process broccoli and mushrooms in a food processor until coarsely chopped.
2
Heat oil in a large wok over high heat. Add onion, ginger, garlic, coriander stems and chilli and stir-fry until fragrant (1 minute). Add broccoli mixture and stir-fry until starting to colour but still has some crunch (30 seconds to 1 minute), then add tamari, lemon juice and honey, and toss to coat. Remove from the heat and stir in the chopped coriander. Transfer to a serving bowl, top with almonds and serve with lettuce leaves and extra coriander leaves.