Sticky Mushroom and Pork San Choy Bao

While winter is often associated with warm and hearty meals, we're still on the lookout for something green, light and delicious that will nourish us through these cooler months.

Australian Mushrooms has created a sticky mushroom and pork san choy bao that is packed with flavour, crunch and ready in less than 30 minutes. This fresh and textured dish is perfect as a light dinner or lunch.

Mushrooms are not only versatile and delicious, they're also packed full of protein and nutrition making them a tasty, low kilojoule addition to any meal.

Serves 4
Prep 15 mins; cooking 14 mins

Ingredients
2 garlic cloves, chopped
3cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbs peanut or vegetable oil
300g Swiss Brown, cup or button mushrooms, quartered
400g lean pork mince
2 tbs ketcup manis or hoisin sauce
1 tbs oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, thinly sliced red chilli and fried Asian shallots, to serve

Method
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.

Tip : 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)