We shared a deliciously healthy treat tonight after yoga, giving one of my favourite Aussie-Chinese restaurant entrees the vegetarian treatment. We all agreed this one was better than usual pork or chicken version! Try it 🙂 I think you’ll love it too.
1-2 tablespoons Hoisin sauce
1-2 tablespoons Sweet chilli sauce
Optional finely chopped chilli
1-2 garlic grated
2.5cm ginger grated
Half red capsicum, finely chopped
Small can water chesnuts, finely chopped
5 small cup mushrooms, finely chopped
1large carrot, finely chopped
Bunch a of Spring onions, finely chopped
Bunch coriander, finely chopped leaves, root and stems
1 iceberg lettuce leaves whole,refreshed in cold water
3 tablespoons mung beans or other sprouts
3 tablespoons chopped cashews
Separate lettuce leaves and place in ice water or in a cold water in the fridge til ready to serve.
Fry in oils over a medium heat, white part of onions, coriander root and carrots for 5mins
Add garlic and ginger, stirring.
Add capsicum, chesnuts, coriander stems and cup mushrooms.
Cover and cook for 5mins.
Stir through enoki, coriander leaves, green part spring onion, mung beans and nuts.
Serve warm mixture in cold lettuce cups.