Sung choi bao is one of the most refreshing and delightful meals on a summer's day - well, any day for that matter.
This recipe is a vegan iteration that you'll want to add to your weeknight dinners rotation. Try it and you'll see what we mean.
Gluten free | Dairy Free | Vegan
2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 1/2 cups cooked quinoa
1/4 cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
1/4-1/2 bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve
Heat coconut oil in a large frypan or wok, and sliced garlic and saute for 30sec then add carrot and quinoa and cook for 4 minutes, add water, sesame oil and tamari and cook a further 4 minutes, finally add chopped shallots and coriander and cook 3 minutes. Serve hot with lettuce leaves, extra chilli and peanuts if desired.
Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.
Jacqueline is the co-founder and nutrition director of a start up baby food company, Bondi Bubs, and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador including Woolworths, Remedy Drinks and Eimele.
She has 2 kids – Jet and Elke – and outside her working hours you’ll find Jacq with her family in the surf, on the beach, or out and about in nature.
You can see more of Jacqueline's recipes right here on RUSSH:
- Three smoothies to wake up to
- Your essential recipe for home-baked granola
- Your new staple recipe: A gut-loving Japanese pancake
- Apple and haloumi salad