Ingredients:
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
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
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.