Veggie San Choy Bow

Veggie San Choy Bow

2 tablespoons olive oil or peanut oil
1/2 Zucchini chopped
Corn kernels from 2 cobs
375 g mushrooms chopped
Green parts of 1/2 bunch Spring onions
1/4 Cauliflower chopped
Small Can Bean shoots
Small Can water chestnuts
Garlic 1 teaspoon
Dry Ginger 1teaspoon or 1/2 teaspoon fresh grated ginger
2 tablespoons Soy sauce
2 tablespoons Oyster (or vegetarian option - see note below) sauce
1cup Cashews crushed or chopped finely
1teaspoon sesame oil
Whole Iceberg Lettuce, leaves carefully pulled apart to form cups

Method
Heat oil in wok, add zucchini, corn and mushrooms, fry for about 5 minutes.
Add spring onions, cauliflower, bean shoots, water chestnuts, garlic, ginger,
soy sauce and oyster sauce, fry for further 10 minutes. Add cashews and sesame
oil, heat through. Serve on lettuce leaves.

Serves 4

Note:
Vegan Substitute for oyster sauce: Dissolve one mushroom broth cube in half a cup of boiling water. Add two tablespoons of brown bean sauce and one tablespoon of unprocessed sugar to the solution. Allow it to boil for sometime and then add cornstarch mixed with water (one teaspoon of cornstarch dissolved in one teaspoon of cold water). Stir the boiling solution, till it thickens. Your oyster sauce substitute is ready.