Gar­lic & Mushoom San Choy Bau

QT Magazine - - HEALTH & FOOD -

Serves: 4 Prep time: 15 min­utes, in­clud­ing cook­ing

◆ 1 gar­lic clove, crushed

◆ 1 leek, thinly sliced

◆ 1 small red onion, diced

◆ ½ cab­bage, shred­ded

◆ 400 g mixed mush­rooms (chopped if large)

◆ 1½ ta­ble­spoons olive oil

◆ Celtic sea salt and ground pep­per

◆ 1 ice­berg or cos let­tuce, leaves re­moved in­tact

◆ 2 ta­ble­spoons tamari

◆ 2 tea­spoons se­same oil

◆ se­same seeds, to sprin­kle Saute the gar­lic, leek, onion, cab­bage and mush­rooms in the olive oil in a large non-stick fry­ing pan over medium–high heat for 5 min­utes or un­til ten­der. Sea­son, then spoon the fill­ing into the let­tuce cups. Driz­zle with the tamari and se­same oil, toss over the seeds and serve.

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