This dish is sure to satisfy with the perfect balance of earthy and savoury flavours. Easy to make, and when paired with a bottle of Riverlife Stargazing Juicy Red it is the ideal way to enjoy a cozy night in.
MAKES 8
2 tbsp vegetable oil
500g swiss brown mushrooms, roughly chopped
1 medium carrot, finely diced
2 garlic cloves, finely chopped
1 tbsp grated ginger
½ tsp cornflour
2 tbsp oyster sauce
2 tbsp light soy sauce
200g tinned water chestnuts, drained & finely chopped
1 large red chilli, finely sliced
⅓ cup coriander leaves
8 large iceberg lettuce leaves
to garnish
fried shallots
roasted chopped peanuts
lime halves
Heat a large frypan over med/ high heat. Add oil and mushrooms and cook until mushroom release their moisture then continue to cook until liquid evaporates. Add carrot, garlic and ginger and cook for a further 5 minutes. Place cornflour, oyster and soy sauces into a small bowl with 1 tbsp water and stir until smooth. Add the mix to the frypan and cook for a minute. Add water chestnuts, chilli and coriander and stir through. Divide the mushroom mix between the lettuce cups and garnish with fried shallots and peanuts. Serve with lime halves on the side. |
