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Sticky Mushroom and Pork San Choy Bao

Yields4 ServingsPrep Time15 minsCook Time14 minsTotal Time29 mins

 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 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)

Nutrition Facts

Servings 0