Ingredients
- 2 tbsp (40ml) peanut oil
- 200g button mushrooms, finely chopped
- 1/2 bunch spring onions, finely chopped, white and green parts separate
- 1 tbsp grated ginger
- 1 garlic clove, finely chopped
- 2 tbsp (40ml) Lee Kum Kee Premium Soy Sauce
- 1/2 cup (70g) raw unsalted cashews, chopped
- 2/3 cup tinned chickpeas, drained and rinsed
- 1/2 tsp (2.5ml) sesame oil
- Baby Cos lettuce leaves, to serve
- Toasted sesame seeds, to serve
- Chopped red chilli, to serve (optional)
Method
- Heat peanut oil in a large frypan over medium heat, add spring onion (white parts) and cook until softened, add cashews, ginger and garlic and fry for 1-2 minutes until fragrant. Add mushrooms and cook for a further 1-2 minutes.
- Push mushroom and spring onion mixture to one side of the pan, add chickpeas to other side of pan and roughly mash with a fork. Combine mashed chickpeas with the mushroom and spring onion mixture.
- Add soy sauce and stir, cook for a further 1 minute. Remove from heat, add sesame oil and stir. Serve in lettuce leaves sprinkled with sesame seeds, green spring onion and red chilli (optional).
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
