Name: Sticky Mushroom and Pork San Choy Bao
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Ingredients: 2 garlic cloves, chopped; 3 cm piece ginger, peeled, chopped; 1 long red chilli, deseeded, chopped; 2 tbsp peanut or vegetable oil; 300 g Swiss Brown, cup or button mushrooms, quartered; 400 g lean pork mince; 2 tbsp kecup manis or hoisin sauce; 1 tbsp oyster sauce; 8 ice berg lettuce, trimmed to serve; Coriander sprigs, to serve; thinly sliced red chilli, to serve; fried Asian shallots, to serve

Serves: 4
Preparation: 15 minutes
Cooks In: 14 minutes
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Ingredients

2 garlic cloves, chopped

3 cm piece ginger, peeled, chopped

1 long red chilli, deseeded, chopped

2 tbsp peanut or vegetable oil

300 g Swiss Brown, cup or button mushrooms, quartered

400 g lean pork mince

2 tbsp kecup manis or hoisin sauce

1 tbsp oyster sauce

8 ice berg lettuce, trimmed to serve

Coriander sprigs, to serve

thinly sliced red chilli, to serve

fried Asian shallots, to serve

Method

Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.

Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the ketcup manis and oyster sauce, stir-fry until sticky.

Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.

No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles

Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)

Ingredients

2 garlic cloves, chopped

3 cm piece ginger, peeled, chopped

1 long red chilli, deseeded, chopped

2 tbsp peanut or vegetable oil

300 g Swiss Brown, cup or button mushrooms, quartered

400 g lean pork mince

2 tbsp kecup manis or hoisin sauce

1 tbsp oyster sauce

8 ice berg lettuce, trimmed to serve

Coriander sprigs, to serve

thinly sliced red chilli, to serve

fried Asian shallots, to serve

Directions

Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.

Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.

No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles

Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)

Sticky Mushroom and Pork San Choy Bao

Ingredients Directions

Sticky Mushroom and Pork San Choy Bao

Ingredients

Method

Ingredients

Directions

Notes

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