You all know how much I LOVE my lettuce cups 🙂 yes, well it doesn’t all stop just because its winter! Vegetable san choy bau is one of my favourite winter dishes to make and the leftovers (if you have any) are perfect to take to work the next day!

I make mine with cauliflower rice, vegetables and tofu, if you don’t eat tofu you can leave it out or add another protein such as Fish or Chicken.

You will need:

Coconut oil or olive oil

1 x zucchini, diced

1 x Portobello Mushroom, diced

1/2  broccoli, broken into small florets

1/2 a carrot, diced

6 x swiss brown mushrooms, chopped

1/4 a red onion

1 clove garlic

1/4 cup of sweet potato

tamari

1 small red chilli

5 cent piece of fresh ginger, crushed or finely diced

For the cauliflower rice:

Coconut oil or olive oil

1/2 a cauliflower, grated or blitzed in a food processor

1/4 Red onion

chilli flakes

seasoning

1-2 tbsp water

For the cups:

12 x cos lettuce leaves

Serves 3-4

Method:

• Prepare all of your vegetables.
• Heat your oil in a large pan or wok. Add the onion, garlic, chilli and ginger and heat until translucent.
• Add in the rest of your vegetables and stir.
• Add in a good splash of tamari and stir fry. Reduce the heat and allow to steam/cook.
• For the cauliflower rice add your oil to a large pan or wok and heat.
• Add the onion and cook for a minute or two, stirring. Add in your cauliflower rice, seasoning and chilli flakes, stir.
• Add in your water and allow to cook/steam for around 5 minutes (feel free to pop a lid on your pan but make sure the cauliflower doesn’t catch on the bottom.
• Mix the rice with the vegetables and stuff into your lettuce leaves
• Enjoy x x