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  • Corn Oil 45.0 ml
  • White Onions, cut into small dice 45.0 g
  • Ginger, minced 30.0 g
  • Garlic, minced 15.0 g
  • Shiitake Mushrooms, cut into small dice 60.0 g
  • waterchestnuts, cut into small dice 80.0 g
  • French Beans, cut into half an inch measure 60.0 g
  • Fish Sauce 30.0 ml
  • Rice Wine , vinegar 30.0 ml
  • Hoisin sauce 15.0 ml
  • Chili Flakes 2.0 g
  • Cornstarch Slurry 30.0 ml
  • Iceberg Lettuce, cups, cleaned and picked 250.0 g
  • Peanuts, unsalted, toasted and crumbled 30.0 g
  • Spring Onions, chopped 10.0 g
  1. Lettuce

    1. Heat the oil and saute the onions, ginger and garlic.
    2. Add the NoMince and cook for one minute.
    3. Add the mushrooms, water chestnuts, french beans and cook for one minute.
    4. Stir in the oyster sauce, rice wine vinegar and hoisin sauce. Add the chili flakes and cook for one minute.
    5. Stir in the cornstarch slurry to thicken the sauce. Adjust seasoning.
    6. Portion into lettuce cups and garnish with the peanuts and chopped spring onions.