Authentic Asian Sauces

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Mushroom Lettuce Cups-Landscape_

Mushroom Lettuce Cups

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    10mins

Vegetarian Chinese Food Asian Food Vegetable Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 1 tbsp Oil
  • 2 tsp Ginger, peeled & finely chopped
  • 2 Garlic cloves, finely chopped
  • 450g Mushrooms, shiitake/ button/ enoki, sliced
  • 3 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 2 Spring onions, sliced
  • 1 Carrot, thinly sliced or julienned
  • 50g Bamboo shoots, thinly sliced, optional
  • A pinch of salt & pepper
  • 50g Red cabbage, shredded
  • 12 Lettuce leaves
  • Garnish:
  • 50g Cashew nuts, lightly toasted and roughly chopped
  • 4 tbsp Coriander, roughly chopped
  • 1 Red chilli, sliced, optional

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
VEGETARIAN STIR-FRY SAUCE 255G - FRONT V2 copy

Oyster Sauce

Vegetarian Stir-fry Sauce

How to make it

  1. Heat oil in a wok or skillet over medium heat. Add ginger and garlic and fry for 30 seconds. Add mushrooms and fry for 5 minutes, stirring often so they don’t stick. 
  2. Add Lee Kum Kee Vegetarian Stir-fry Sauce, Lee Kum Kee Pure Sesame Oil, spring onions, carrot, and bamboo shoots (if using) and fry for 2 minutes, until hot and well combined. Season to taste with salt and pepper.

  3. Spoon red cabbage into the lettuce cups. Top with mushroom mix, then sprinkle with garnish.