Mushroom mince san choy bow

Give san choy bow a plant-based twist and have a go at this Asian-style dish. It's fresh, flavoursome and quick to make.





  • 2 tsp sesame oil
  • 500g pkt Coles Australian Mushroom Mince
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1/2 tsp Chinese five spice
  • 225g can sliced water chestnuts, drained, chopped
  • 2 tbs hoisin sauce
  • 2 baby cos or baby gem lettuces, leaves separated
  • 2 spring onions, thinly sliced diagonally
  • 1 carrot, peeled, cut into matchsticks
  • 1 cup bean sprouts
  • Coriander leaves, to serve
  • 1 long red chilli, thinly sliced diagonally (optional)
  • 2 tsp toasted sesame seeds
  • Hoisin sauce, extra, to serve



Heat the oil in a wok or large frying pan over medium-high heat. Add the mushroom mince and stir-fry for 4-5 mins or until tender. Add the garlic, ginger and five spice. Cook, stirring, for 2-3 mins or until pan juices have reduced and almost evaporated.


Add the water chestnut and hoisin sauce to the pan. Toss to combine.


Arrange the lettuce leaves on a large serving platter. Top with the mushroom mince mixture, spring onion, carrot and bean sprouts. Sprinkle with coriander, chilli, if using, and sesame seeds. Serve with extra hoisin sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.