Name: Char siu barbecue pork tacos with mixed mushroom and ginger stir-fry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 tablespoon peeled, thinly sliced ginger; 1 small red chilli, thinly sliced; 2 clove garlic, thinly sliced; 2 bok choy, thick base removed, washed and thinly sliced lengthwise; 200 gram oyster mushrooms; 100 gram shiitake mushrooms; 200 gram needle mushrooms; 400 gram Chinese barbecued (char siu) pork, thinly sliced – from Asian supermarkets; 2 spring onions, cut into 2cm pieces; 2 tablespoon oyster sauce; 2 tablespoon light soy sauce; 12 small, soft flour tortillas; shop-bought crispy shallots; fennel blossoms (optional) and lime wedges, to serve

Char siu barbecue pork tacos with mixed mushroom and ginger stir-fry

Tacos get a deliciously different makeover in this quick recipe from The Lucky Taco's Sarah and Otis Frizzell. Barbecue pork and ginger-spiked mushrooms and greens all come together to create these Asian-inspired tacos

Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.

This recipe was first published in Taste magazine.

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Ingredients

2 tablespoon vegetable oil

1 tablespoon peeled, thinly sliced ginger

1 small red chilli, thinly sliced

2 clove garlic, thinly sliced

2 bok choy, thick base removed, washed and thinly sliced lengthwise

200 gram oyster mushrooms

100 gram shiitake mushrooms

200 gram needle mushrooms

400 gram Chinese barbecued (char siu) pork, thinly sliced – from Asian supermarkets

2 spring onions, cut into 2cm pieces

2 tablespoon oyster sauce

2 tablespoon light soy sauce

12 small, soft flour tortillas

shop-bought crispy shallots

fennel blossoms (optional) and lime wedges, to serve

Method

1.Heat a large wok or non-stick frying pan until hot then add the oil. When oil is smoking, add ginger, chilli, garlic and bok choy. Stir-fry for 30 seconds then add all the mushrooms, sliced pork and spring onions and toss for 1 minute.

2.Add the oyster and soy sauce and toss for a further 30 seconds then take off the heat and set aside.

3.Heat a dry frying pan over high heat. Prepare a large piece of tinfoil.

4.When pan is really hot, add 1 tortilla and heat for a few seconds on each side. When it puffs up and edges brown a little, remove, place on foil and enclose to keep warm. Repeat with remaining tortillas, adding them to the foil-wrapped stack.

5.Arrange pork and mushroom mix on tortillas and scatter with crispy shallots and fennel blossoms (if using). Serve with lime wedges and add a few dots of hot sauce if desired.

Char siu is a very popular Cantonese dish of barbecued pork. You can buy the ready-to-eat version from Chinese barbecue shops or Asian supermarkets, or marinate a pork tenderloin in shop-bought char siu sauce and roast it at home. If you can’t find some of the mushrooms used here, replace them with button and other varieties.

Note

Luca Villari

Ingredients

Method

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