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Sang Choy Bow

Here's how you make Sang Choy Bow
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  • Servings: 2
  • Prep: 10m
  • Cook: 15m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 85 grams dry rice (Doongara specified 1/3 cup)
  • 1 teaspoon olive oil
  • 1 carrot (coarsely grated)
  • 1 zucchini (coarsely grated)
  • 1 celery rib (finely chopped)
  • 1 corn on the cob (kernels removed)
  • 1 tablespoon lemon juice (fresh)
  • 3 teaspoons reduced-sodium soy sauce (or gluten free version)
  • 210 grams fresh salmon (red, no added salt drained skin removed and flaked)
  • Ground black pepper (fresh)
  • 4 iceberg lettuce leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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