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Sung choi bao

Serves   4
Prep time: 10 mins
Cooking time: 15 mins

Chinese inspired stir fried shiitake mushrooms with flavoured mince served in lettuce cups.


This recipe is part of a meal plan - see how you can get 5 recipes for 4 for under $100.

Sung choi bao

Ingredients

Method

Ingredients

  • 20g (half packet) dried sliced shiitake mushrooms* 
  • ½ cos lettuce or fresh cut lettuce* 
  • 2 tablespoons oil 
  • 1 onion*, finely diced 
  • 2cm fresh ginger, grated or 1 teaspoon minced ginger 
  • 2 cloves garlic, finely chopped or 1 teaspoon minced garlic 
  • 500g pork mince* 
  • 2 carrots*, grated or finely diced 
  • 150g round green beans*, sliced  
  • ½ cup hoisin sauce*  
  • 2 tablespoons soy sauce 
  • pepper, to taste 
  • salt, to taste

Method

  1. Place shiitake mushrooms in a bowl and add just enough boiling water from a kettle to cover it and leave to soak for 5 minutes.  
  2. As the mushrooms soak prepare the lettuce by separating the leaves, rinsing, then pat drying them. Place on a serving plate. 
  3. Carefully remove the hot mushrooms and place on a plate, once cooled, cut into small pieces. Save the mushroom broth. 
  4. Heat oil in a large frying pan on the stove over medium-high heat, add onion and sauté until it becomes translucent and soft.  
  5. Add in ginger and garlic and fry until fragrant, mix through pork mince, mushrooms, and carrots, stir fry until cooked.  
  6. Add ¼ cup of the mushroom broth, green beans, hoisin sauce, soy sauce, and pepper. Let it simmer and reduce for 5 minutes. Test taste and add additional seasoning ingredients or salt, if needed.  
  7. To serve, spoon mince mixture into lettuce cups, drizzle with any remaining hoisin sauce from the bottle.  

Tips: To stretch the meal further we recommend cooking rice to serve with this meal. If you have any remaining mushroom broth and a small amount of hoisin sauce left pour broth into the sauce bottle, cover, and shake then pour into a small saucepan, heat, and reduce. Then use as additional sauce before serving. 

Leftovers: Keep the mince and lettuce separate. Mince can be frozen. Or eat for lunch the next day with the remaining lettuce and/or rice.