- Thai Lettuce Wraps.jpg (51.27 KiB) Viewed 181 times
Takes: 30 minutes
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 1 small red onion, thinly sliced
- 1 red chilli, sliced
- Juice of 2 limes
- Pinch of salt
- 1 tbsp coconut oil
- 700g chestnut or shitake mushrooms, finely chopped
- 150g cooked whole chestnuts, chopped
- 1 tsbp fresh root ginger, grated
- 2 large garlic cloves, grated
- 3 tbsp soy sauce
- 2 tsp brown sugar
- 12 round lettuce leaves
- ¼ cucumber, sliced
- Small handful of fresh coriander, roughly chopped
- 2 tbsp salted peanuts, roughly chopped
- Small handful of fresh mint, roughly torn
Method
1. Place the red onion, chilli and half the lime juice in a small bowl. Add a generous pinch of salt, mix well and set aside.
2. Heat the oil in a large frying pan or wok over a high heat. Stir-fry the mushrooms, in two batches, for 5 minutes per batch or until the mushrooms are golden and tender. Return all the mushrooms to the pan, add the chestnuts and stir-fry for 2 minutes.
3. Add the ginger, garlic, soy sauce and brown sugar. Stir-fry for 1 minute. Stir in the remaining lime juice. Taste and add more soy sauce, sugar or lime juice if needed, according to your taste.
4. Spoon the mushroom mixture into into the lettuce leaves. Add the cucumber and spoon over the red onion and chilli mixture. Scatter over the herbs and peanuts, then serve immediately.
¡SHARE TOPIC!