{"id":23,"date":"2016-09-05T19:52:28","date_gmt":"2016-09-05T23:52:28","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=23"},"modified":"2016-09-05T19:56:32","modified_gmt":"2016-09-05T23:56:32","slug":"mushroom-san-choy-bau","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2016\/09\/05\/mushroom-san-choy-bau\/","title":{"rendered":"Mushroom San Choy Bau"},"content":{"rendered":"<p>Easily found as an appetizer in any Chinese restaurant in Australia, \u00a0I&#8217;ve only seen this on the menu at a Malaysian restaurant in suburban New Jersey.<\/p>\n<p>We both love mushrooms, so thought we&#8217;d try this vegetarian option, as Aaron had never had traditional san choy bau before!<\/p>\n<p>This can be made vegan by substituting fish oil with a different oil.<\/p>\n<p>I didn&#8217;t have peanut oil, so substituted with sesame oil. Didn&#8217;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.<\/p>\n<p>Instead of fresh chili, I just used a sprinkling of dried red chili flakes.<\/p>\n<p>Ingredients<\/p>\n<ul class=\" ingredient\">\n<li>1\/4 cup (60ml) peanut oil<\/li>\n<li>600g mixed mushrooms (such as shiitake, enoki, oyster, button), finely chopped<\/li>\n<li>2 small carrots, finely chopped<\/li>\n<li>1\/2 bunch spring onions, finely chopped<\/li>\n<li>1 bunch coriander, roots chopped, leaves picked<\/li>\n<li>1 long red chilli, seeds removed, finely chopped<\/li>\n<li>1 tbs grated ginger<\/li>\n<li>1 garlic clove, finely chopped<\/li>\n<li>11\/2 tbs fish sauce<\/li>\n<li>1\/4 cup (60ml) kecap manis (see notes)<\/li>\n<li>1\/3 cup (50g) unsalted peanuts, chopped<\/li>\n<li>Iceberg lettuce leaves and bean sprouts, to serve<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>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.<\/li>\n<li>Add remaining 1 tbs oil to the wok and stir-fry carrot and spring onion for 1-2 minutes until slightly softened.<\/li>\n<li>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.<\/li>\n<li>Stir through half the peanuts and coriander leaves. Serve in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-25\" src=\"http:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-300x200.jpg\" alt=\"IMG_4521\" width=\"563\" height=\"375\" srcset=\"https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-300x200.jpg 300w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-768x512.jpg 768w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-1024x683.jpg 1024w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-960x640.jpg 960w, https:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4521-450x300.jpg 450w\" sizes=\"(max-width: 563px) 100vw, 563px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-24\" src=\"http:\/\/hungrychooi.com\/wordpress\/wp-content\/uploads\/2016\/09\/IMG_4530-300x210.jpg\" alt=\"IMG_4530\" width=\"564\" height=\"395\" \/><\/p>\n<p>Credit: <a href=\"http:\/\/www.delicious.com.au\/recipes\/mushroom-san-choy-bau\/2a60df1b-3468-4ca1-91f8-54a82599be95\">Delicious<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Easily found as an appetizer in any Chinese restaurant in Australia, \u00a0I&#8217;ve only seen this on the menu at a Malaysian restaurant in suburban New Jersey. We both love mushrooms, so thought we&#8217;d try this vegetarian option, as Aaron had never had traditional san choy bau before! This can be made vegan by substituting fish [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":24,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[5,6],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-asian","category-vegetarian","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/23"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":4,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"predecessor-version":[{"id":29,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/23\/revisions\/29"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/24"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}