Vegie Hot Dog San Choy Bow
Prep
10 min
Cook
15 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
6
Skill
Ingredients
- 1 pack Vegie Delights™ Hot Dogs
- 2 tsp sesame oil
- 2 tsp olive oil, or neutral oil
- 3 spring onions, thinly sliced
- 2 tsp ginger, minced or finely grated
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1 cup mixed vegetables (we suggest veggies such as frozen corn, diced mushrooms, chopped green beans, or sliced bok choy)
- 1/4 cup less salt soy sauce
- 2 tbs hoisin sauce
- 2 tbs water
- Juice from half a lime
- 10 - 12 leaves iceberg or baby cos lettuce
- 1/2 cup fresh coriander leaves
- sliced fresh chilli, optional
- lime wedges, to garnish
Nutrition per serving
630 kJ
energy kj
11 g
protein
1 g
saturated fat
2.9 g
dietary fibre
12 g
carbohydrate
6 g
sugars
846 mg
sodium
Method
- Use a fork to crumble Vegie Hot Dogs into small pieces.
- Drizzle sesame and olive oils into a large skillet over medium heat. Add the ginger and spring onions, and cook 2 - 3 minutes, until starting to soften. Add carrot, celery, and mixed vegetables and cook a further 3 - 4 minutes.
- Add crumbled Veggie Hot Dogs and mix well. Stir through the hoisin sauce, soy sauce, and water. Cook 2 minutes further until heated through. Remove pan from heat and stir through lime juice.
- Serve san choy bow in lettuce cups, with coriander leaves, fresh chili, and extra lime wedges.
Tips
You can easily turn this recipe into fried rice too! Instead of serving with lettuce cups, add 1-2 cups of cooked white or brown rice and fold through at the end of your cooking. Add a beaten egg, cook and stir through and finish with 2 tbs black sesame seeds.
- 1 pack Vegie Delights™ Hot Dogs
- 2 tsp sesame oil
- 2 tsp olive oil, or neutral oil
- 3 spring onions, thinly sliced
- 2 tsp ginger, minced or finely grated
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1 cup mixed vegetables (we suggest veggies such as frozen corn, diced mushrooms, chopped green beans, or sliced bok choy)
- 1/4 cup less salt soy sauce
- 2 tbs hoisin sauce
- 2 tbs water
- Juice from half a lime
- 10 - 12 leaves iceberg or baby cos lettuce
- 1/2 cup fresh coriander leaves
- sliced fresh chilli, optional
- lime wedges, to garnish
Nutrition per serving
630 kJ
energy kj
11 g
protein
1 g
saturated fat
2.9 g
dietary fibre
12 g
carbohydrate
6 g
sugars
846 mg
sodium
- Use a fork to crumble Vegie Hot Dogs into small pieces.
- Drizzle sesame and olive oils into a large skillet over medium heat. Add the ginger and spring onions, and cook 2 - 3 minutes, until starting to soften. Add carrot, celery, and mixed vegetables and cook a further 3 - 4 minutes.
- Add crumbled Veggie Hot Dogs and mix well. Stir through the hoisin sauce, soy sauce, and water. Cook 2 minutes further until heated through. Remove pan from heat and stir through lime juice.
- Serve san choy bow in lettuce cups, with coriander leaves, fresh chili, and extra lime wedges.
Tips
You can easily turn this recipe into fried rice too! Instead of serving with lettuce cups, add 1-2 cups of cooked white or brown rice and fold through at the end of your cooking. Add a beaten egg, cook and stir through and finish with 2 tbs black sesame seeds.