Sticky Mushroom and Pork San Choy Bao|Australian Mushrooms

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)

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Sticky Mushroom and Pork San Choy Bao