San Choy Bau is a perfect quick weeknight dinner, and this vegetarian mushroom version makes it even easier to reach for a crisp head of lettuce. It’s flavorful, fast and satisfying.
How long does it take you to prepare dinner most nights? If you like fast, tasty meals, this recipe fits the bill. Inspired by simple 30- and 15-minute meal ideas, it encourages efficient prep without sacrificing flavor.
This version leans Asian and swaps meat for mushrooms, keeping the satisfying texture and bold seasoning of traditional san choy bau.
I love the contrast of crisp lettuce leaves with a warm, fragrant mushroom filling. The mushrooms are pulsed briefly in a food processor so they retain texture, then stir-fried until they release their juices and absorb the savory seasonings.
For the cups I used baby cos (Romaine) lettuce, but iceberg or any firm lettuce with a good cup shape will work. I also added shredded kale—leftovers from a salad—to boost nutrition and texture, and a lightly beaten egg at the end to add protein and bind the mixture.
Quick tip: use a hot wok or large skillet so the mushrooms brown and concentrate their flavor. The result is a satisfying, low-effort “fast food” alternative to ordering in.
📖 Recipe
San Choy Bau
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Ingredients
- 8 Romaine lettuce leaves, washed and dried
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon chili paste, sambal oelek
- 300 grams mushrooms, Swiss Brown, pulsed a few times in a food processor (do not overprocess)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, (or Chinese rice wine / dry sherry)
- 2 cups kale, shredded
- 1 egg, lightly beaten
Instructions
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Heat peanut oil in a wok or large skillet over high heat. Add garlic, grated ginger and sambal oelek; stir for about 30 seconds until fragrant.
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Add the pulsed mushrooms and stir to combine. Cook until the mushrooms release their liquid and begin to brown, about 5 minutes. Then add the oyster sauce and Shaoxing wine and stir well.
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Continue cooking for a few more minutes so flavors meld and excess moisture reduces.
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Add the shredded kale and cook for about one minute, then pour in the lightly beaten egg. Stir continuously until the egg is fully cooked and incorporated.
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Transfer the mixture to a bowl and serve with the washed lettuce leaves. Optional garnishes include sliced spring onions, chopped water chestnuts, fresh chili or cilantro.
Peter’s Tips →
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database or other online calculators.
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