MUSHROOM AND TOFU SAN CHOY BAO
TOTAL CALORIES 1360 | CALORIES PER SERVE 340
If time permits, you can marinate the mushrooms, spring onion, ginger and garlic together. Store in an airtight container in the fridge from 20 minutes up to 2 days.
2 teaspoons sesame oil
1 tablespoon peanut oil
500 g sweet potato, cut into 1 cm piece
400 g firm tofu, choppeds
700 g mixed mushrooms, sliced
2 spring onions, thinly sliced
2 cm piece of ginger, finely grated
1 garlic clove, crushed
50 g green beans, thinly sliced crossways
2 tablespoons water chestnuts, finely chopped
1/3 cup oyster sauce
12 iceberg lettuce leaves
Heat the sesame and peanut oils in a large non-stick wok. Add the sweet potato and tofu and stir-fry for 5 minutes or until the potato is almost tender.
Add the mushrooms, spring onion, ginger and garlic, and stir-fry for 2 minutes. Add the beans, water chestnuts, oyster sauce and 1⁄4 cup of water, and stir-fry for a further 2 minutes or until the vegetables are tender and the sauce reduces slightly.
Divide the lettuce leaves among four plates and fill with the mushroom mixture. Serve hot.