Mushroom & Quinoa San Choi Bao
Print Pin
5 from 3 votes

Mushroom & Quinoa San Choi Bao recipe

Vegan and Gluten Free
Course Main Course, Salad, Side Dish
Cuisine Chinese
Keyword Mushroom and Quinoa San Choi Bao, San Choi Bao, San Choi Bao recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 - 4
Calories 137kcal
Author Jennifer Schmidt


  • 1 tbs peanut oil
  • 2 cloves garlic finely chopped
  • 2 tsp grated ginger
  • 2 1/2 cups finely chopped button mushrooms 300g
  • 1/3 cup cooked quinoa
  • 2 tsp Chinese cooking wine
  • 1 tbs soy sauce, gluten-free variety if needed look for a gluten free soy sauce
  • 1 tbs kecap manis
  • 1 tsp sesame oil
  • 3 spring onions thinly sliced
  • 1/4 cup fresh coriander leaves finely chopped
  • 1 leaves baby cos lettuce separated and washed
  • lime wedges to serve
  • finely sliced red chili to serve


  • Heat a wok or large frying pan over a high heat until hot. Add the peanut oil along with the mushrooms, garlic and ginger. Stir-fry for 2 to 3 minutes or fragrant and the moisture has been released from the mushrooms.
  • Add the Chinese cooking wine and cook, stirring, until absorbed. Add the quinoa, spring onions, soy sauce, kecap manis and sesame oil and cook until the liquid has been absorbed. Add the coriander and stir through.
  • Spoon the mixture into lettuce leaves and serve with wedges of lime and red chili.


Kecap manis is an Indonesian soy sauce that has been sweetened with palm sugar. If you don't have any substitute with soy sauce and, optionally, add a little brown sugar for a similar flavour.


Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20.5% | Vitamin C: 6.4% | Calcium: 1.6% | Iron: 6.2%