Recipes   >   San Choy Bau

San Choy Bau

Chinese-style stir fried plant based mince, vegetables and water chestnuts served in lettuce cups.



  • 40g crushed garlic
  • 45g crushed ginger
  • 1kg frozen Edgell Plant Based Mince   
  • 300g shredded wombok
  • 150g shredded carrot
  • 300g chopped water chestnuts
  • 400ml vegan san choy bau sauce
  • 2 washed, baby gem lettuces, leaves separated
  • Spring onion, sesame seeds and chilli oil, for serving


1. Sauté garlic and ginger for 1 minute. Add Edgell Plant Based Mince and brown. Lower heat, add wombok and carrot allowing the cabbage to wilt. Add water chestnuts and sauce, stir until coated. Season to taste.
2. Place mince mixture into lettuce leaves top with spring onion, sprinkle with sesame seeds and serve with chilli oil.
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