Sang Choy Bow
Recipe: #15786
November 10, 2014
Categories: Salmon, Carrot, Asian, Diabetic, Heart Healthy, Kosher Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Zucchini, Salmon Dinner, more
"From Australian BH&G Diabetic Living."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1440.5 g)
- Calories 566.5
- Total Fat - 11 g
- Saturated Fat - 2.1 g
- Cholesterol - 55.6 mg
- Sodium - 989.8 mg
- Total Carbohydrate - 87.1 g
- Dietary Fiber - 17.6 g
- Sugars - 29.7 g
- Protein - 37.4 g
- Calcium - 255.5 mg
- Iron - 6 mg
- Vitamin C - 52.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cook the rice in a small saucepan of boiling water for 10 to 12 minutes or until just tender and then drain well and set aside.
Step 2
Meanwhile heat eh oil in a medium non-stick frying pan on medium to high heat and add the carrot, zucchini, celery, corn and garlic and cook stirring often for 3 to 4 minutes or until the vegetables are just ender and the add the lemon juice and soy sauce and toss to combine and set aside.
Step 3
Put the rice and vegetables mixture in a large bowl and add the salmon and season with pepper and toss to combine.
Step 4
Divide the lettuce leaves on plates and fill with the rice and vegetables mix and then roll up lettuce leaves to eat.
Tips
No special items needed.
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