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.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
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 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Add the water chestnut and hoisin sauce to the pan. Toss to combine.
Step 3
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.
1 long red chilli, thinly sliced diagonally (optional)
2 tsp toasted sesame seeds
Hoisin sauce, extra, to serve
Description
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.
Method
Step 1
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.
Step 2
Add the water chestnut and hoisin sauce to the pan. Toss to combine.
Step 3
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.
