Recipes Mushroom san choy bau

Recipes Mushroom san choy bau

Recipes Mushroom san choy bau

Recipes Mushroom san choy bau Obtain dinner on the table in the flash using this vibrant mushroom san choy bay Mushroom san choy bau


  • 0.25 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 lot coriander, roots chopped, leaves picked
  • 1 long reddish chilli, seeds removed, finely chopped
  • 1 tbs grated ginger
  • 1 garlic clove, finely cut
  • 11/2 tbs fish sauce
  • 1/4 mug (60ml) kecap manis (see notes)
  • 1/3 cup (50g) unsalted peanuts, chopped
  • Iceberg lettuce leaves, to function
  • Bean sprouts, to serve


  • Step 1

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

  • Step 2

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

  • Stage three or more Add the coriander root, chilli, ginger and garlic, then stir-fry regarding a further 1-2 minutes until aromatic. Increase fish sauce and kecap manis and stir-fry for 1-2 minutes, then return the mushroom to the wok and toss to coat.
  • Step 4 Stir through half the peanuts and coriander leaves. Function in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.