Spicy Mushroom Lettuce Wraps

This recipe is a riff on the excellent Spicy Chicken Lettuce Wraps by Christina Chaey. The starting point was to make this a vegetarian recipe. King Oyster Mushrooms would give the right texture.

Photo by Guillaume Lobet on Unsplash

(4 as a snack or 2 as a main course with rice)

Ingredients

• 2 tbsp. Tamari or Soy sauce
• 1 tbsp. dark brown sugar
• 1 tsp. fish sauce
• 1 tbsp. Sambal Olek plus more for serving
• 2 tbsp. vegetable oil
• 1 medium yellow onion
• 3 spring onions, white and pale green parts only, thinly sliced
• 2 garlic cloves, finely chopped
• 600 Grams King Oyster Mushroom
• Round lettuce leaves and lime wedges

Directions

Step 1

• Mix Tamri/soy sauce, brown sugar, fish sauce, and Sambal Oelek (Malay condiment) in a small bowl; set aside.

Step 2

• Cut the caps off the mushrooms and finely slice, lengthways, and then shred using two forks, think “Chinese duck”.
• Finely chop the onion and thinly slice the garlic; set aside.
• Chop the spring onions; set aside.

Step 3

• Heat oil in a wok over a medium heat. Add yellow onion and saute until translucent, then add the and garlic, when fragrant add the mushrooms. Cook, keep stirring and tossing until mushrooms are cooked through.

Step 4

• Add reserved soy sauce mixture and cook, occasionally tossing, until liquid is almost entirely reduced. Add the spring onions as a garnish.

Serve

• Serve mushroom mixture with lettuce, lime wedges, and more Sambal Oelek. You can add cucumber, a bowl of rice, and Chinese Pancakes work well. I don’t think this dish needs salt, the Sambol and the Soy give you that.