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Hoisin mushroom and chicken lettuce cups
Hoisin mushroom and chicken lettuce cups
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 36.80 gm vegetable oil
  • 1cm piece ginger, peeled, finely grated
  • 1/4 Chinese cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 150g oyster mushrooms, sliced
  • 100g shimeji mushrooms, trimmed
  • 100g shiitake mushrooms, stalks removed, thickly sliced
  • 43.20 gm hoisin sauce
  • 1/2 tsp white pepper
  • 500.00 ml shredded cooked chicken (see note)
  • 8 iceberg lettuce leaves
  • 600.00 gm steamed jasmine rice, to serve
Instructions:
  • Heat a wok over medium-high heat. Stir in oil, garlic, and ginger, and sauté for 30 seconds. Toss in cabbage, carrot, and mushrooms. Turn up the heat to high and stir-fry for 1 to 2 minutes until veggies are crisp-tender.
  • Stir in hoisin sauce and pepper with the mushroom mixture until well coated. Take off heat and mix in chicken until combined. Let it cool slightly.
  • Fill crisp lettuce cups with a generous helping of savory chicken and vegetables. Enjoy alongside a side of fluffy steamed rice.

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