Name: Summer Mushroom San Choy Bow
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 g white button mushrooms, roughly diced; 1 tbsp olive oil; 1 long red chilli, finely diced; ¼ red onion, finely diced; 2 garlic cloves, finely diced; 1 tbsp finely sliced fresh ginger; 1 tbsp coconut aminos, or Tamari; 1 tbsp hot sauce; 4 baby gem lettuce, core removed; 1 Handful of fresh bean sprouts; ¼ cup roughly torn coriander; ½ green chilli, thinly sliced; ¼ red onion, thinly sliced; 1 Juice of a lime

Serves: 1
Preparation: 10 minutes
Cooks In: 10 minutes
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Ingredients

400 g white button mushrooms, roughly diced

1 tbsp olive oil

1 long red chilli, finely diced

¼ red onion, finely diced

2 garlic cloves, finely diced

1 tbsp finely sliced fresh ginger

1 tbsp coconut aminos, or Tamari

1 tbsp hot sauce

To serve

4 baby gem lettuce, core removed

1 Handful of fresh bean sprouts

¼ cup roughly torn coriander

½ green chilli, thinly sliced

¼ red onion, thinly sliced

1 Juice of a lime

Method

Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.

To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.

Ingredients

400 g white button mushrooms, roughly diced

1 tbsp olive oil

1 long red chilli, finely diced

¼ red onion, finely diced

2 garlic cloves, finely diced

1 tbsp finely sliced fresh ginger

1 tbsp coconut aminos, or Tamari

1 tbsp hot sauce

To serve

4 baby gem lettuce, core removed

1 Handful of fresh bean sprouts

¼ cup roughly torn coriander

½ green chilli, thinly sliced

¼ red onion, thinly sliced

1 Juice of a lime

Directions

To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.

Notes

Summer Mushroom San Choy Bow

Ingredients Directions

Summer Mushroom San Choy Bow

Ingredients

Method

Ingredients

Directions

Notes

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