San Choy Bow

250 g brown cup mushrooms, 1cm sliced

2 125g microwave rice cups

½ tbsp rice wine vinegar

1 tsp sesame oil

1 tsp soy sauce

1 tbsp toasted sesame seeds (1 for rice and 1 for garnish)

1 tbsp peanut oil

½ onion, diced

1 clove garlic, crushed

2 cm piece ginger, grated

1 tbsp lemongrass paste

1 tbsp hoisin sauce

2 shallots, chopped

1 green chilli, chopped (optional)

1 carrot, pe eled and grated

1 baby cos lettuce

Prepare the rice according to the packet instructions then place the rice, rice wine vinegar, sesame oil, soy sauce and half of the toasted sesame seeds in a bowl. Mix to combine. Set aside until ready to serve.

Place a frying pan over medium heat. Add oil and the onion and cook, stirring for 2 minutes or until softened. Add the garlic, ginger and lemongrass paste. Continue to cook for 1-2 minutes. Add the mushrooms and cook, stirring for 3-4 minutes. Once the mushrooms are softened, add the hoisin sauce. If the sauce is too thick or sticking to the pan, add 1 tablespoon of water.

Reduce heat to low and simmer for 1-2 minutes. Add shallots and chilli, reserving some to garnish.

To assemble the san choy bow, place the lettuce cups on a plate. Add grated carrot, prepared rice, mushrooms and top with reserved shallots, chilli and sesame seeds.

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