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An Asian lettuce-wrapped delight usually made with pork mince – we made a lovely vegan version.

 Less than 30 minutes 

Serves 4

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Ingredients:

  • 2 heads iceberg lettuce, leaves separated
  • 4cm knob ginger, peeled and sliced
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 punnet (200g) shiitake mushrooms, stalks removed and sliced
  • 2 heads baby cabbage, shredded
  • 2 carrots, thinly sliced
  • 2 Tbsp (30ml) cornflour
  • Glug vegetable oil
  • 1 packet (100g) cashew nuts
  • 2 cloves garlic, chopped
  • ¼ cup (60ml) soy sauce
  • 3 Tbsp (45ml) sweet chilli sauce
  • 1 tsp (5ml) five-spice powder
  • Salt and milled pepper
  • Handful fresh coriander
  • 4 spring onions, chopped
  • 2 Tbsp (30ml) toasted sesame seeds
  • Fresh chilli, chopped (optional)

Method

  1. Place lettuce cups in iced water to crisp up.
  2. Coat ginger, onion, peppers, mushrooms, cabbage and carrots in cornflour.
  3. Heat oil in a large pan and stir-fry veg and cashews for 2-3 minutes. 
  4. Add garlic and cook until vegetables start to soften. 
  5. Add soy sauce, sweet chilli sauce and five-spice powder and cook for another minute. 
  6. Season well. 
  7. Drain lettuce and arrange on a serving platter. 
  8. Fill lettuce cups with stir-fry and garnish with coriander, spring onion, sesame seeds and chilli (if using) just before serving.

 

 

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