Mushroom san choy bau

• Ingredients
• Nutrition

•  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
• 
  

1. Step 1
   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.
2. Step 2
   Add remaining 1 tbs oil to the wok and stir-fry carrot and spring onion for 1-2 minutes until slightly softened.
3. Step 3
   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.
4. Step 4
   Stir through half the peanuts and coriander leaves. Serve in lettuce cups sprinkled with bean sprouts and remaining peanuts and coriander leaves.