A recipe from the Good Food collection.
6 dried shiitake mushrooms
8 large iceberg lettuce leaves
1 tbsp dark soy sauce
2 tbsp hoisin sauce, plus extra to serve
2 tbsp Chinese rice wine
½ tspn sugar
½ tsp sesame oil
1 tsp cornflour, mixed with 1 tsp cold water
1 tbsp vegetable or peanut oil
5 spring onions, finely chopped
2 garlic cloves, crushed
1 tbsp finely grated fresh ginger
2 tbsp finely chopped coriander stems
125g packet fried tofu puffs, shredded
300g (4 cups) shredded cabbage
110g (⅔ cup) drained water chestnuts, chopped
1 handful coriander leaves
2 spring onions, extra, sliced on the diagonal, to serve
1. Soak the shiitake mushrooms in 125ml (½ cup) of hot water for 10 minutes. Wash the lettuce and dry well. Drain the mushrooms, reserving 2 tablespoons of the liquid, discard the woody stems and finely chop the caps. Combine the soy sauce, hoisin sauce, rice wine, reserved mushroom liquid, sugar, sesame oil and cornflour mixture.
2. Heat a wok over high heat. Add the oil and swirl to coat. Cook the spring onion, garlic, ginger and coriander stems for 1 minute. Add the tofu and cook for 1 minute. Add the mushrooms, cabbage and water chestnuts and cook for 2–3 minutes, or until the cabbage has wilted.
3. Pour in the combined soy sauce mixture and cook for 1 minute. Add the coriander leaves and toss to combine. Divide the mixture among the lettuce cups, garnish with spring onion and drizzle with the extra hoisin sauce.