Serves 4-6
Ingredients:
1 tbs peanut oil (you can also use water for a non oil version)
1 tbs sesame oil (leave out for oil free and add 1 tbs sesame seeds instead)1 cup shiitake mushrooms, finely diced
300g button mushrooms, finely diced
100g flat mushrooms, finely diced
2 red chillies, finely chopped
1 tsp fresh ginger, finely diced
4 shallots, finely chopped
1/2 cup bamboo shoots, finely diced
1/2 cup water chestnuts, finely diced
1/4 cup chopped fresh coriander
1 tbs soy sauce
1 tbs hoisin sauce
1 iceberg lettuce, leaves separated and rinsed.
Heat the oil (or water if you aren't using oil for this) and add all your mushrooms to the pan. Cook for 4-5 minutes or until soft. Add chilli and ginger, fry for one minute. Add shallots, coriander, bamboo shoots and water chestnuts, toss them through and cook for 3-4 minutes. Take 1/4 cup of water and mix with the soy sauce and hoisin sauce. Pour sauce through mixture and cook for 1 minute. Serve immediately, scooping some of the mushroom mixture into the middle of lettuce leaf, folding up to form little pouches.
Tip: Have some paper towel handy as this is very messy to eat:)