- 1 Iceberg lettuce, leaves separated
- 2 tablespoons tamari or salt reduced soy sauce
- 1 tablespoon mushroom oyster sauce (vegetarian)
- 2 tablespoons tomato sauce
- 1 tablespoon peanut oil
- 350g button mushrooms, finely chopped
- 1 carrot, shredded
- 3 green onions, sliced diagonally
- ½ yellow capsicum, deseeded, cut into ½ cm dice
- 125g sliced water chestnuts, chopped
- 200g firm tofu, drained, cut into 1/2cm dice
Mushroom and tofu san choy bau
Serves: 4
Prep: 20
Cook: 8
Ingredients
Method
- Place lettuce in a large bowl of iced cold water for 5 minutes. Drain lettuce leaves. Pat dry with paper towel. Place in a loose plastic bag and refrigerate until required. Combine tamari, mushroom oyster and tomato sauce in a jug. Set aside.
- Heat oil in a wok over high heat. Add mushrooms. Stir-fry for 2-3 minutes until just tender. Add carrot, green onions, capsicum and water chestnuts. Stir-fry for 2 minutes or until hot. Add sauce mixture and tofu. Toss until well combined and tofu is hot.
- Place lettuce cups on a serving platter. Spoon mushroom mixture into lettuce cups and serve immediately. Serves 4.
Tips
- Tamari is a traditional Japanese, naturally fermented soy sauce. Tamari is also often, but not always wheat free, so be sure to check labels when looking to choose a wheat free sauce.
- Mushroom oyster sauce is a sauce traditionally made from mushroom oysters, which are named for their oyster-like shape. If this specific sauce is not available in your local supermarket or Asian grocer, then mushroom sauce works well as a substitute.
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