Get dinner on the table in a flash with this vibrant mushroom san choy bay
Ingredients
- 1/4 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 bunch coriander, roots chopped, leaves picked
- 1 long red chilli, seeds removed, finely chopped
- 1 tbs grated ginger
- 1 garlic clove, finely chopped
- 11/2 tbs fish sauce
- 1/4 cup (60ml) kecap manis (see notes)
- 1/3 cup (50g) unsalted peanuts, chopped
- Iceberg lettuce leaves, to serve
- Bean sprouts, to serve
Method
- Step 1Heat 1 tbs oil in a wok over high heat. Stir-fry half the mushroom for 1 minute or until just cooked, then remove and set aside. Repeat with another 1 tbs oil and the remaining mushroom.
- Step 2Add remaining 1 tbs oil to the wok and stir-fry carrot and spring onion for 1-2 minutes until slightly softened.
- Step 3Add the coriander root, chilli, ginger and garlic, then stir-fry for a further 1-2 minutes until fragrant. Add fish sauce and kecap manis and stir-fry for 1-2 minutes, then return the mushroom to the wok and toss to coat.
- Step 4Stir through half the peanuts and coriander leaves. Serve in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1270 kj
Energy
20.7g
Fat Total
3.3g
Saturated Fat
3.4g
Fibre
9.2g
Protein
1159mg
Sodium
14g
Carbs (sugar)
24.6g
Carbs (total)
All nutrition values are per serve
Notes
Kecap manis (Indonesian sweet soy sauce) is available from selected supermarkets and Asian grocers.
- Author: Warren Mendes
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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