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Mushroom san choy bau

Name: Mushroom san choy bau
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 60ml peanut oil; 600g mixed mushrooms (such as shiitake, enoki, oyster, button), finely chopped; 2 small carrots, finely chopped; 1/2 bunch spring onions, finely chopped; 1 bunch coriander, roots chopped, leaves picked; 1 long red chilli, seeds removed, finely chopped; 20.00 ml grated ginger; 1 garlic clove, finely chopped; 30.00 ml fish sauce; 60ml kecap manis; 50g peanuts; Iceberg lettuce leaves and bean sprouts, to serve

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by Warren Mendes

delicious. team

Oct 03, 2015

Get dinner on the table in a flash with this vibrant mushroom san choy bay

1/4 cup (60ml) peanut oil
600g mixed mushrooms (such as shiitake, enoki, oyster, button), finely chopped
2 small carrots, finely chopped
1/2 bunch spring onions, finely chopped
1 bunch coriander, roots chopped, leaves picked
1 long red chilli, seeds removed, finely chopped
1 tbs grated ginger
1 garlic clove, finely chopped
1 1/2 tbs fish sauce
1/4 cup (60ml) kecap manis (see notes)
1/3 cup (50g) unsalted peanuts, chopped
Iceberg lettuce leaves and bean sprouts, to serve

Method

1.

Heat 1 tbs oil in a wok over high heat. Stir-fry half the mushroom for 1 minute or until just cooked, then remove and set aside. Repeat with another 1 tbs oil and the remaining mushroom.
2.

Add remaining 1 tbs oil to the wok and stir-fry carrot and spring onion for 1-2 minutes until slightly softened.
3.

Add the coriander root, chilli, ginger and garlic, then stir-fry for a further 1-2 minutes until fragrant. Add fish sauce and kecap manis and stir-fry for 1-2 minutes, then return the mushroom to the wok and toss to coat.
4.

Stir through half the peanuts and coriander leaves. Serve in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.