Name: Mushroom san choy bau
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
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; 36.60 gm fish sauce; 60ml kecap manis; 50g peanuts; Iceberg lettuce leaves, to serve; Bean sprouts, to serve

Mushroom san choy bau

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Whip up a quick and flavorful mushroom lettuce wrap for dinner tonight.

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
36.60 gm fish sauce
60ml kecap manis
50g peanuts
Iceberg lettuce leaves, to serve
Bean sprouts, to serve

Instructions:

In a hot wok, quickly stir-fry half of the mushrooms in 1 tablespoon of oil until cooked, then set aside. Repeat the process with the remaining mushrooms using another 1 tablespoon of oil.
Pour the remaining 1 tablespoon of oil into the wok and stir-fry the carrot and spring onion for 1-2 minutes until they are slightly softened.
Sauté coriander root, chili, ginger, and garlic until fragrant. Stir in fish sauce and kecap manis, then add mushrooms and toss to coat.
Mix in half of the peanuts and coriander leaves. Serve in lettuce cups topped with bean sprouts, remaining peanuts, and coriander leaves.

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