Mushroom Lettuce Cups
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
How to make it
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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.
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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.
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Spoon red cabbage into the lettuce cups. Top with mushroom mix, then sprinkle with garnish.