Credit: Ken Kwong (veggiesoeasy)
| 2 | potatoes, halved, baked, removed core for later use | |||
| ½ | packet | |||
| 1 | shallot | |||
| 1 | lemongrass | |||
| 2 | lemon leaf | |||
coriander, cut stems into pieces for later use | ||||
mint leaf, cut stems into pieces for later use | ||||
grated vegan cheese | ||||
| 1 | teaspoon | soy sauce | ||
| 1 | teaspoon | sugar | ||
| ⅓ | teaspoon | mushroom powder | ||
| ½ | lime, juiced | |||
vegetable oil |
In a heated wok, add vegetable oil to fry shallot until fragrant. Add lemongrass and Omnipork®. With a spatula, break Omnipork® into pieces.
Stir in soy sauce, sugar, mushroom powder and turn off heat.
Add to stir coriander, mint leaf, and lime.
Sprinkle salt onto the potatoes. Add fillings into the hole of the potato. Sprinkle grated vegan cheese on top and place in a 220°C preheated oven for 10 mins. Serve with lemon leaf.