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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a fabulous and healthy recipe - very low on carbs. I use a mixture of chopped vegetables including carrots, asparagus, broccoli, beans, capsicum and anything else I have on hand. 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:
1. Heat peanut oil in large wok.
2. Add garlic and vegetables, fry for a few minutes then add soy sauce.
3. Fry until cooked but still crunchy.
4. Add spring onions and cook for a few minutes.
5. Having whisked all the sauce ingredients together, make a well in the middle of the mixture and pour it inches.
6. Bring to the boil and stir, simmering for a few minutes until it thickens.
7. Sprinkle with pinenuts and serve in the pan to keep warm.
8. Serve this with a plate of lettuce cups placing a few spoons of the mixture in the lettuce.
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