Quick and Easy

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
Char siu barbecue pork tacos with mixed mushroom and ginger stir-fryTodd Eyre
4
15M

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

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

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