Peanut San Choy Bau

Fresh, full of flavour and crunch - a perfect light lunch or appetiser
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  • 4
  • 12
  • 20 mins
  • Easy
Nutrition per serve
  • Energy 1487kj
  • Protein 14g
  • Carbohydrate 10g
  • Total fats 27g
  • Saturated fats 4g
  • Dietary fibre 7.7
  • Sodium 329mg


  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 3 cm fresh ginger, finely grated
  • 3 shallots / spring onions, chopped
  • 3 cups diced or chopped vegetables such as carrot, bean sprouts, red capsicum, cauliflower, corn and zucchini
  • ¼ cup frozen peas and corn
  • 1/2 cup Sanitarium Crunchy Peanut Butter
  • 2 tsp Salt Reduced gluten free soy sauce
  • 2 tsp sesame oil
  • Fresh crisp lettuce leaves to serve


  • 2 tbsp sesame seeds, lightly toasted
  • ¼ cup fresh coriander leaves


  1. Heat the oil in a large non-stick frying pan. Add the garlic, ginger and shallots, cook 30 seconds
  2. Add the chopped and frozen vegetables and Sanitarium Crunchy Peanut Butter, cook tossing regularly for about 4 minutes or until vegetables begin to soften
  3. Add 1 tbsp. water, cover and steam until tender, about 2 minutes
  4. Toss with the gluten free soy sauce, sesame oil
  5. Pile into a serving dish and scatter with the sesame seeds and coriander. Serve with crisp lettuce leaves.

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Provider Acknowledgement

 Recipe kindly provided by Sanitarium Health & Wellbeing Company

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