Ingredients
- 300gm Button and Swiss Brown Mushrooms, plus 4 Shitake Mushrooms
- 1 Brown Onion Diced, 1 Carrot Diced 1 Cup Fresh Bean Sprouts, 1 small Zucchini diced
- 1/2 Red Capsicum Diced, 1/2 Green Capsicum Diced, 4 Spring Onions Chopped
- 1/2 Tin Bamboo Shoots, 1/2 Tin Water Chestnuts, 1 Tsp Minced Garlic, 1 Tsp Grated Ginger
- 1 Baby Cos, 1/2 Long Red Chilli, 1 Small Green Chilli, 1 Cup Coriander for Garnish, 1/2 Cup Fried Shallots for Garnish
- 1 Tbls Lee Kum Kee Oyster Sauce, 1 Tbls ABC Sweet Soy Sauce, 1 Tsp Yeo's Pure Sesame Oil, 1 Tbls Vegetable Oil
Method
- Dice vegetables excluding Mushrooms and Bean Sprouts, Chop Mushrooms around 1cm in size
- Heat Vegetable oil and fry off vegetables and mushrooms until onion is translucent, add garlic and ginger and sesame oil and simmer
- Separate and wash Cos and arrange on serving plate
- Add Bean Sprouts, Oyster sauce and ABC to wok, Toss and serve into Cos Lettuce Leaves
- Sprinkle with Spring Onions, Coriander and Fried Shallots before serving
Product used in recipe
- ABC - Sweet Soy Sauce
- Lee Kum Kee - Oyster Sauce
- Valcom - Valcom Bamboo Shoot Slices
- Valcom - Valcom Water Chestnut Sliced
- Yeo's - Pure Sesame Oil
