Running out of ideas for Meatless Mondays? Don’t over complicate it! Sometimes, it’s as easy as getting your favorite recipe and tweaking slightly. Take this sticky mushroom and pork san choy bao for example. To turn it into a meatless dish, simply replace the pork with an extra 500g mushrooms (try using a combination of flat, cup and Swiss Brown).
Ready in under 30 minutes, this recipe is packed with with fresh flavour, crunch and texture and makes for the perfect lunch or light dinner option. Not to mention that mushrooms come with a plethora of nutritional benefits that make them a great low kilojoule addition to any meal!
Recipe: Sticky mushroom & pork san choy bao
Serves 4
Prep 15mins
Cooking 14mins
Ingredients
2 garlic cloves, chopped
3cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbs peanut or vegetable oil
300g Swiss Brown,cup or button mushrooms,quartered
400g lean pork mince
2 tbs ketcup manis or hoisin sauce
1 tbs oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, thinly sliced red chilli and fried Asian shallots, to serve
Method
1. Combine garlic, ginger and chilli in a small food processor.Process until finely chopped.
2. Heat a wok over high heat until hot. Add half theoil and the mushrooms. Stir-fry for 3 minutesuntil light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic.Return the mushrooms then add the ketcup manisand oyster sauce, stir-fry until sticky.
3. Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
Tip: No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles
Recipe provided by Australian Mushrooms.
Looking for more Meatless Monday recipe ideas? Be sure to check out some of our favourites below!
Jessica Sepel’s Vegetarian Curried Cauliflower Salad
Mushroom, Spinach & Goat’s Feta Slice
