Australian Healthy Food Guide – September 2019

NIC

5p

you’ll need ...

plus

+sesameoil&oystersauce

+Swissbrownmushrooms

+garlic&herbs

+microwavablegrains/rice

shallots

butterlettuce

waterchestnuts

marinatedtofu

Recipes:

Kerrie

Ray.

Photography:

John

Paul

Urizar.

Styling:

Kristen

Wilson.

Food

prep:

Amanda

Lennon.

mixed mushrooms

MONDAY

Mixed mushroom

san choy bau

Serves 4 Cost per serve $4.45

dairy free vegetarian

3 teaspoons sesame oil

400g mixed mushrooms,

chopped or sliced

200g pre-sliced Swiss brown

button mushrooms

2 garlic cloves, crushed

2 tablespoons vegetarian

oyster sauce (see Note)

200g honey–soy marinated

tofu, chopped

1 x 225g can sliced water

chestnuts, drained

1 x 250g pouch microwavable

ancient grains or brown rice

¹⁄³ cup chopped mint

or coriander

3 shallots, chopped

1 butter lettuce, leaves

separated

1 Heat the sesame oil in a

large non-stick frying pan

over medium heat and swirl

to coat base. Add mushrooms;

cook, stirring, for 5 minutes,

or until mushrooms are golden

and softened.

2 Add garlic; cook, stirring, for

1 minute. Add oyster sauce, tofu

and the water chestnuts. Stir to

combine. Add ancient grains

and stir to warm through. Stir

through herbs and shallots.

3 Divide mushroom mixture

between lettuce cups. Serve.

Note Find vegetarian oyster

sauce in the Asian sauce aisle.

We’ve got weeknight dinners sorted!

Take your pick from our easy, healthy

family meals, ready in under 30 min!

SEPTEMBER 2019 HEALTHY FOOD GUIDE 45