Easily found as an appetizer in any Chinese restaurant in Australia, I’ve only seen this on the menu at a Malaysian restaurant in suburban New Jersey.
We both love mushrooms, so thought we’d try this vegetarian option, as Aaron had never had traditional san choy bau before!
This can be made vegan by substituting fish oil with a different oil.
I didn’t have peanut oil, so substituted with sesame oil. Didn’t have kecap manis either, so made it by boiling 1/4 cup soy sauce and 1/4 cup brown sugar over medium heat for 5 minutes.
Instead of fresh chili, I just used a sprinkling of dried red chili flakes.
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 and bean sprouts, to serve
Instructions
- Heat 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.
- Add remaining 1 tbs oil to the wok and stir-fry carrot and spring onion for 1-2 minutes until slightly softened.
- Add 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.
- Stir through half the peanuts and coriander leaves. Serve in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.
Credit: Delicious