Ingredients
- 2 tablespoons vegetable oil
- 1 cauliflower, cut into small florets
- 300g oyster mushrooms, cut into bite sized pieces
- Iceberg lettuce, leaves separated into “cups”
- Kewpie Sriracha Mayonnaise
- 2-3 spring onions, chopped
- Sesame seeds
- Sauce:
- 1 tablespoon gochujang
- 4 tablespoons Lee Kum Kee premium soy sauce
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon Obento rice vinegar
- 2 tablespoons Lee Kum Kee pure sesame oil
- 2 tablespoons Obento cooking sake
- 1 tablespoon sugar
- 1 teaspoon corn flour
Method
- Preheat oven to 220 degrees C. Toss cauliflower in bowl with vegetable oil to coat. Transfer to baking dish and roast for 30 minutes, tossing half way through.
- Prepare sauce by combining all sauce ingredients in food processor until smooth. Pour over chopped mushrooms and marinate for 30 minutes.
- Heat large pan over medium high heat. Add mushrooms to pan with marinade. Cook for 5 minutes then add roasted cauliflower and toss to combine. Continue to cook for additional 2-3 minutes until sauce has thickened and coats all vegetables.
- Arrange lettuce cups on plates and fill each cup with cauliflower mushroom mix. Drizzle with Kewpie Sriracha Mayonnaise and top with chopped spring onions and a sprinkle of sesame seeds.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SAUCE - COOKING SAKE
- KEWPIE - KEWPIE MAYONNAISE SRIRACHA FLV 300G
