Ingredients

The following ingredients have 4 Servings
  • 1 tbs peanut oil
  • 2 cloves garlic (finely chopped)
  • 2 tsp grated ginger
  • 2 1/2 cups finely chopped button mushrooms (300g)
  • 1/3 cup cooked quinoa
  • 2 tsp Chinese cooking wine
  • 1 tbs soy sauce, gluten-free variety if needed (look for a gluten free soy sauce)
  • 1 tbs kecap manis
  • 1 tsp sesame oil
  • 3 spring onions (thinly sliced)
  • 1/4 cup fresh coriander leaves (finely chopped)
  • 1 leaves baby cos lettuce (separated and washed)
  • lime wedges (to serve)
  • finely sliced red chili (to serve)

Instruction

  • Heat a wok or large frying pan over a high heat until hot. Add the peanut oil along with the mushrooms, garlic and ginger. Stir-fry for 2 to 3 minutes or fragrant and the moisture has been released from the mushrooms.
  • Add the Chinese cooking wine and cook, stirring, until absorbed. Add the quinoa, spring onions, soy sauce, kecap manis and sesame oil and cook until the liquid has been absorbed. Add the coriander and stir through.
  • Spoon the mixture into lettuce leaves and serve with wedges of lime and red chili.