Mushroom + lentil san choi bau salad
- 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
- Combine the tamari, vinegar, ground coriander and pepper in a bowl and mix well. Set aside.
- Heat the oil in a large fry pan, and add the aromatics ((garlic through coriander stems) and fry around 1 minute until fragrant.
- Add mushrooms and cook 3 - 4 mins. Add the lentils together with the sauce and cook a few minutes until the sauce has evaporated.
- 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 https://tohercore.com/mushroom-lentil-san-choi-bau-salad/
3.5.3208