Sisig (SEE-sig) is traditionally made with chopped pig's face and served on a sizzling hot platter. The mushrooms here mimic the chewy-meaty quality of pork and don't take nearly as long to prepare. You still get all the salty, tangy, and spicy flavors. And no face gets chopped!
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped red onion
- 8 cloves garlic , minced
- 2 greens onions , white parts chopped and green parts thinly bias-sliced
- 4 Thais chile peppers , seeded and minced
- 1 pound fresh shiitake mushrooms , coarsely chopped
- 1 pound fresh oyster mushrooms , stemmed and sliced
- 0.5 cups soy sauce
- 0.5 cups calamansi , Philippine lime
- 3 tablespoons avocado oil mayonnaise
Instructions
-
1
Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
-
2
Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.
Nutrition Facts
Per serving
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