Mushroom + lentil san choi bau salad
Adapted from <a href="">My Darling Lemon Thyme</a>
  • 250g mushrooms, diced
  • 1 can brown lentils
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 3 spring onions, thinly sliced
  • 1 tsp grated ginger
  • 1 small birds eye chilli, diced
  • 1 Tbsp chopped coriander root + stems
  • 2 Tbsp tamari (or soy sauce)
  • 1 rice wine vinegar
  • 1 tsp ground coriander
  • ½ tsp white pepper
  • 2 tsp sesame oil
  • ¼ cup loosely packed coriander leaves, plus extra to serve
  • Mixed salad greens
  1. Combine the tamari, vinegar, ground coriander and pepper in a bowl and mix well. Set aside.
  2. Heat the oil in a large fry pan, and add the aromatics ((garlic through coriander stems) and fry around 1 minute until fragrant.
  3. Add mushrooms and cook 3 - 4 mins. Add the lentils together with the sauce and cook a few minutes until the sauce has evaporated.
  4. Stir through the sesame oil and chopped coriander leaves. Allow to cool slightly then serve over salad greens, topped with extra coriander.
Recipe by to her core at