MUSHROOM LETTUCE CUPS
INGREDIENTS:
8 LEAVES OF ICEBERG LETTUCE
20g OF DREID GLASS NOODLES
40g CHOPPED SPRING ONION
300g MIX OF 2/3 TYPES OF MUSHROOMS
(enoki, giant oyster mushrooms, fresh shiitake, black fungi, field mushrooms)
1tsp FINELY CHOPPED FRESH GINGER
1 CHOPPED FRESH CHILLI
1tbsp OYSTER SAUCE
1tsp SOY SAUCE
1tsp SESAME OIL
VEGETABLE OIL

METHOD:
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Prepare lettuce leaves - the outer leaves of the lettuce can be cut in half and rounded to create cup forms, held with a toothpick to hold the shape
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In a small wok or frying pan, pour enough vegetable oil on high heat to deep fry the glass noodles. They will puff up immediately, then place them aside to cool
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Cut all the mushrooms into small pieces, about 0.5cm
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Preheat the wok with 1tbsp of vegetable oil on a high heat
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Fry the spring onions until they are soft
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Then add chilli and the mushrooms - make sure the heat remains high as the mushrooms contain a lot of water and can come watery if using a low heat.
Also remember to toss the ingredients frequently to ensure they don't burn.
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Once mushrooms are fully cooked add finely chopped ginger, oyster sauce, soy sauce and 1tbsp of sesame oil.
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Mix well and then remove from heat
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Place a heap tbsp of mushroom mix in each lettuce cup and crispy noodles on top
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Then serve!