San Choi Bao



1 tbsp olive or sunflower oil

2 spring onions, finely diced

2 cloves garlic, crushed

1 tbsp fresh ginger, grated

1 tbsp coriander stems, finely chopped

1 cup firm tofu, finely diced

1 cup green beans, finely chopped

1 corn cob, kernels removed

1 – 2 tbsp tamari

1 tbsp fish sauce

1 tbsp kecap manis

1 tsp sesame oil

1 cup coriander leaves

1 cup bean sprouts

4 iceberg lettuce leaves



Heat a wok then add the oil, onions, garlic, ginger and coriander stems. Quickly toss for 30 seconds. Add the tofu until slightly changing colour, then toss in the beans and corn and stir. Now add the sauces and oil and cook again and let thicken a little. Turn off the heat then add in the coriander leaves and bean sprouts. Serve each one in a lettuce leaf.