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
- 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 kecup 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)