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Categories:
clove garlic ginger long red chili button mushrooms water chestnuts firm tofu sweet chili sauce soy sauce spring onion cilantro mint lime
Viewed: 89 - Published at: 5 years agoIngredients
- 1 clove garlic, minced
- 1/4 cup grated fresh ginger
- 1 None fresh long red chili, sliced thinly
- 7 oz button mushrooms, chopped finely
- 1 (5 oz) can water chestnuts, sliced
- 9 oz firm tofu, chopped finely
- 1/4 cup sweet chili sauce
- 3 tsp light soy sauce
- 4 leaves iceberg lettuce, trimmed
- 1 None spring onion, sliced thinly
- 2 tbsp fresh cilantro leaves
- 2 tbsp fresh mint leaves
- 1 None lime, cut into wedges
Method
- Lightly coat a large nonstick frying pan with oil and place over high heat. Cook garlic, ginger, chili, mushrooms, water chestnuts and tofu, stirring, for 10 mins, or until browned.
- Add chili sauce and soy sauce to pan. Cook for 30 seconds. Spoon mixture into lettuce leaves and top with onion and herbs. Serve with lime wedges.
