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Categories:
Chinese mushrooms iceberg lettuce vegetables soy sauce peanut oil sesame oil pine nuts garlic spring onions water sauce caster sugar bean paste hoisin sauce cornflour oyster sauce chicken stock
Viewed: 119 - Published at: 9 years agoIngredients
- 8 dried dried Chinese mushrooms, soaked in hot water 30 mins chopped
- 1 iceberg lettuce, washed dried trimmed into cups
- 750 g chopped vegetables
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1/4 cup pine nuts, toasted
- 1 teaspoon crushed garlic
- 4 spring onions, finely chopped
- 10 water chestnuts, chopped
- Sauce
- 2 tablespoons caster sugar
- 2 tablespoons bean paste
- 2 tablespoons hoisin sauce
- 1 tablespoon cornflour
- 1 tablespoon oyster sauce
- 1/2 cup chicken stock or 1/2 cup water
Method
- Heat peanut oil in large wok.
- Add garlic and vegetables, fry for a few minutes then add soy sauce.
- Fry until cooked but still crunchy.
- Add spring onions and cook for a few minutes.
- Having whisked all the sauce ingredients together, make a well in the middle of the mixture and pour it inches.
- Bring to the boil and stir, simmering for a few minutes until it thickens.
- Sprinkle with pinenuts and serve in the pan to keep warm.
- Serve this with a plate of lettuce cups placing a few spoons of the mixture in the lettuce.
