Ingredients
- 1 tin Valcom Water Chestnut Sliced, chop these roughly into cubes.
- 3 tsp minced garlic or 3 garlic cloves
- 2 tsp minced ginger
- 1 corn cob, kernels sliced off
- 200g mushrooms, cubed
- 1 carrot, cubed
- 3 tbsp peanuts, chopped up with knife
- half a capsicum, cubed
- half a red onion, cubed
- 2 tbsp fresh coriander leaves
- 2 tbsp Sweet Soy Sauce
- 1 tbsp Soy Sauce
- 2 tsp chili, sliced (optional)
Method
- Cut all vegetables into small cubes and a consistent size. Cut lettuce off the head into leaves to be used to cradle the mix when you eat it later.
- Add sesame oil into a pan and heat, then quickly cook the garlic and ginger (chili if wanted) until fragrant, the add all the veggies with peanuts and water chestnuts. Add sweet soy sauce and soy sauce. Ensure that they are cooked to a slight crunch. Sprinkle in some fresh coriander at the end for a fresh taste.
- Spoon the mix into the lettuce leaves to serve.
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
