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Mushroom (or Pork) Moo Shu

This is a very useful and very delicious recipe and seems to be loved by everyone. Loosely based on a northern Chinese dish, it can be served with mushrooms as a vegetarian version or with pork for meat eaters. It can be served warm or at room temperature in little gem leaves as a hugely popular canapé or it can be served on top of rice or noodles as a lunch or supper dish - ten out of ten for adaptability.

Ingredients - makes 12 canapés or 2 lunch sized portions served with little gem, noodles or rice

100g chestnut mushrooms or 100g pork mince

1 small carrot (approx 50g)

1/2 small red pepper (approx 50g)

2 spring onions

5g ginger, chopped finely

1/4 tsp chilli flakes

1 tbsp dark brown sugar

2 tbsp soy sauce

1 tbsp mirin

1/4 tsp five-spice powder

Small handful coriander, chopped

1 tbsp vegetable oil

To finish

25g cashew nuts, roasted (in a dry frying pan) and chopped

Smaller leaves from 2 little gem lettuces for the canapé sized and 1 little gem for the 2 person lunch or rice or noodles.


Wash the little gem leaves and pat dry.

Chop the mushrooms, carrot, red pepper, ginger and spring onions into similarly sized finely diced pieces.

For the mushroom version cook the carrots first on their own for a couple of minutes.

Then add the rest of the vegetables and the chilli flakes and fry until any liquid has evaporated.

If using pork, cook the mince for 5 minutes in a little oil until cooked through. Add the carrots and cook for a few minutes before adding the rest of the vegetables and chilli flakes and cook until any liquid has evaporated.

Add the soy, mirin, five spice and sugar to either version and continue to cook for a few more minutes until the vegetables are still moist, but not wet. Sprinkle in the coriander leaves.

If serving immediately, spoon the Moo Shu mix into the little gem leaves and top with the chopped cashew nuts.

If serving later leave Moo Shu mix to cool, then spoon into the little gem leaves and store in the fridge for up to 2 hours before serving. Bring to room temperature before serving.

Can be served warm or at room temperature.


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