Spring Vegetable San Choy Bao

Spring Vegetable San Choy Bao

Prep
10
Cooking time
10
Serves
4

Method

1. Heat 2 tablespoons Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil in a large non-stick frying pan over high heat. Add red onion and mushrooms and cook for 5 minutes, stirring occasionally until mushrooms are tender and golden. Stir in water chestnuts and 2 tablespoons hoisin sauce. Cook for a further 2 minutes until mixture is hot.

2. Combine remaining Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil with remaining hoisin sauce in a small serving dish.

3. Serve mushroom mixture in lettuce cups topped with radish, carrot, shallots, sesame seeds, chilli and a little drizzle of hoisin sauce mixture. Serve remaining hoisin sauce mixture on the side, to drizzle as desired.

Ingredients Chevron Icon

3 Tablespoons Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil, plus extra to drizzle

1 red onion, thinly sliced

400g mixed mushrooms, sliced (try using a combination of oyster, button, enoki, Swiss browns)

225g can sliced water chestnuts, rinsed, roughly chopped

4 tablespoons hoisin sauce

2 baby gem lettuce, leaves separated into cups

3 small radishes, very thinly sliced

1 carrot, cut into matchsticks

2 green shallots, thinly sliced on diagonal

½ tsp sesame seeds, toasted

1 long red chilli, finely diced

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