Sticky Mushroom & Pork San Choy Bao

  • Cooking time: 30 mins
  • Serves: 4
  • 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
  1. Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
  2. 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 kecup manis and oyster sauce, stir-fry until sticky.
  3. Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
  4. 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)