Sang Choi Bao
"From Australian BH&G Diabetic Living."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 85 g rice (Doongara specified 1/3 cup)
- 1 teaspoon olive oil
- 1 carrot (coarsely grated)
- 1 zucchini (coarsely grated)
- 1 celery rib (finely choped)
- 1 corn on the cob (kernels removed)
- 1 tablespoon lemon juice (fresh)
- 3 teaspoons reduced-sodium soy sauce (or gluten free version)
- 210 g red salmon (no added salt drained skin removed and flaked)
- ground black pepper (fresh)
- 4 iceberg lettuce leaves
directions
- 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.
- 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.
- Put the rice and vegetables mixture in a large bowl and add the salmon and season with pepper and toss to combine.
- Divide the lettuce leaves on plates and fill with the rice and vegetables mix and then roll up lettuce leaves to eat.
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RECIPE SUBMITTED BY
I'mPat
Australia
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