Gary Johnson introduces an Asian flavour with this delicious and simple entrée.
Serves 4 as an entrée
4 dried Chinese mushrooms
1 tblspn peanut oil
1 small onion, chopped
½ tblspn grated fresh ginger
2 garlic cloves, crushed
300g chicken mince
6 shallots, finely chopped
2 tblspns oyster sauce, plus extra to drizzle
2 tblspns soy sauce
2 tblspns fresh lime juice
½ cup chopped coriander leaves
8 -12 medium iceberg lettuce leaves, to serve.
Place the dried mushrooms in a bowl with a cup of boiling water. Set aside for 15 minutes to soak. Drain, discarding the soaking liquid, and finely chop the mushrooms.
Heat oil in a wok over medium-high heat. Add the onion and cook for 1-2 minutes, then add the mushrooms, ginger and garlic, and cook for a further minute.
Add the chicken mince and continue tossing in the wok until the chicken is cooked through. Add the shallots, oyster sauce, soy sauce and lime juice, and cook for a further 2 minutes until the sauces are combined.
Remove from heat and stir in the coriander leaves before dividing amongst the lettuce leaf cups to serve.
Drizzle with a little more oyster sauce and serve immediately.