Fast Recipes

Broccoli sang choi bau

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

By Max Adey
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
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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.