Recipe: Stir-fry mushroom lettuce wrap

Recipe provided by Hakkasan Las Vegas

Sunday, June 21, 2015 | 2 a.m.

Vegetarian recipes can be just as substantive and flavorful as meat dishes, as proven by many of Hakkasan’s offerings, including quick but complex mushroom wrap.

Ingredients (serves four)

3/8 cup pine nuts

1/2 cup pistachios

3/8 cup king oyster mushrooms

1/4 cup fresh shiitake mushrooms

1 1/4 tbsp minced garlic

1 1/4 tbsp shallot

Sauce ingredients

1/4 cup black bean sauce

1/4 cup toban sauce (chili bean sauce)

1 1/4 tbsp black soy sauce

1 1/4 tbsp light soy sauce

1 1/4 tbsp rice wine

2 2/5 tsp

potato starch

5/8 cup water

2 2/3 tbsp sugar

pinch of salt

Directions

1. Turn the heat to medium and add a little oil to pan; wait until the pan gets hot.

2. Add shallots and garlic, and stir-fry them until you smell their aroma.

3. Add the mushrooms, black bean sauce, toban sauce and water, and cook for 8-10 seconds.

4. Add the sugar, salt, light soy sauce, black soy sauce and potato starch, and stir-fry until the sauce thickens.

5. Add the pine nuts and pistachios, turn the heat to high, quick-fry them, add the rice wine and cook for 5-10 seconds. Serve with lettuce.