Peanut San Choy Bau

Fresh, crunchy and full of flavour - a perfect light lunch.
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  • 4
  • 14
  • 10 minutes
  • 20 minutes
  • Easy
Nutrition per serve
  • Energy 1487kJ
  • Protein 14g
  • Fat 27g
  • - saturated fat 4g
  • Carbohydrate 10g
  • Fibre 7.7g
  • Sodium 329mg


  • 1 tablespoon 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 teaspoon salt reduced soy sauce
  • 2 teaspoon 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 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 and image kindly provided by Sanitarium Health & Wellbeing Company. For more recipes

Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, the opinions expressed the Sanitarium Health & Wellbeing Company website do not necessarily reflect the views of Diabetes NSW & ACT.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.

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