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Tempeh San Choy Bow

Simple, nutritious and incredibly delicious - ok, this may sound like every recipe on here, but that doesn’t mean it’s not true. This dish is definitely one to try.

Recipe adapted from VegKit.com

25 min


  • 2 packs of our Tempeh Mince
  • 1 tablespoon sesame oil
  • 2 cloves garlic, crushed
  • 3 teaspoons finely chopped ginger
  • 250g mushrooms, finely diced
  • 1 carrot, finely diced
  • 1 small tin water chestnuts, finely diced
  • ½ baby sweet corn, sliced
  • 1 spring onion, finely sliced
  • 1 tablespoon coriander leaves, finely chopped
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon sweet chilli sauce
  • 12 small iceberg lettuce leaves
  • ¼ cup roasted peanuts
  • 1 long red chilli, deseeded and finely sliced


  1. Heat the sesame oil in a wok or large frying pan over medium heat. Add garlic and ginger and cook for 1-2 minutes until soft.
  2. Add tempeh (just as it is, from the pack), mushrooms, carrot, water chestnuts, corn and spring onion and cook for 10 minutes, stirring occasionally, or until vegetables are soft.
  3. Add coriander, kecap manis, soy sauce and sweet chilli sauce and stir through.
  4. Divide mixture between lettuce leaves, top with peanuts and chilli and serve.
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