Sang Choi Bow isn't usually the most vegan friendly dish in the world, but I have had Chinese restaurants create a veto version for me, which still normally costs more than it should. So I like to make it at home. Sometimes I omit the lettuce cup part and eat the mix with rice instead, also good. Being in the middle of summer things are starting to heat up, in Tassie anyway, the rest of the country is already sweltering. And after an afternoon in the sun and having a dip in the pool at the gorge (Launceston cataract gorge) we only felt like something light and fresh for dinner. So lettuce cups it was.
This is the kind of dish I just through together with whatever I have on hand. Last night it was beans, capsicum, carrots, spring onions and tofu puffs.
Whatever veggies you want
Whatever protein you want (tofu, tempeh, TPV, whatever)
Lettuce cup (Sang Choi Bow) sauce. I used Lee Kum Kee brand, but you could make your own with soy sauce/tamari, Chinese five spice, garlic, mirin, some chilli if you want. Whatever tickles your fancy.
Iceberg/Cos lettuce to serve
Rice to serve if desired
Chop veggies and protein very small, no bigger than 1cm pieces.
Stir fry veggies and protein.
Add sauce, stir fry some more.
Serve when cooked with prepared lettuce and/or rice.
Simple and tasty!