Looking for an easy appetizer, side dish or light meal full of vegetable goodness? The crunchy texture of the water chestnuts with the lightly cooked crunchy vegetables make this dish a perfect addition to your Meatless Monday.
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- 1 tbsp cold pressed olive or coconut oil
- 1 small red onion, chopped
- 1 cup (250g) of baby corn, chopped
- 1 cup (250g) Chinese or champion mushrooms, chopped (or a combination of both)
- 1 carrot chopped
- 2 celery sticks
- 2 kale leaves, remove stem and finely chop
- 3 eschalots (shallots), trimmed, chopped
- 2 garlic cloves
- 1 tsp freshly chopped or grated ginger
- 1 tbsp tamari
- 1 tbsp homemade hoisin sauce* (If you choose to use store bought, make sure it is MSG free)
- 1 tbsp sesame seed oil
- 4-8 iceberg leaves
- coriander leaves and sesame seeds or any other toasted nut to serve
- 1-2 chillies, sliced (optional)
Homemade Hoisin Sauce:
- 4 tbsp soy sauce
- 2 tbsp all natural peanut butter
- 1 tbsp pure maple syrup
- 2 tsp white vinegar
- 1/8 tsp each of garlic powder and black pepper
- add preferred hot sauce or chili powder to taste
1.) Heat the oil in a wok or saucepan over medium-high heat. Add all vegetables, garlic, ginger, hoi sin sauce and tamari and stir-fry for 3-5 minutes until heated through.
2.) Take the whole ice berg lettuce and remove any extra leaves on the outside. Remove the core and run cold water down the centre of the lettuce and allow to sit for a minute. The water gently separates the leaves. Peel off lettuce leaves one at a time and trim if desired. Serve the mixture inside the lettuce leaves with some sesame seeds and coriander leaves.
You can substitute with any vegetable that you desire.
- Tamari – soy sauce
- Iceberg leaves – Romaine (cos) lettuce
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Servings: 4 - 8
- Nutrition per serving:
- Saturated Fat1g
- Protein 6g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.