Ingredients
1 tbsp olive oil
4 shallots
1 clove garlic
finely chopped
2 tsp ginger
grated
2 carrots
peeled and diced
2 zucchinis
diced
½ cup frozen peas
2 cups cooked barbecue chicken
diced
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1 iceberg lettuce
coriander
to serve
Allergy Advice
Contains Gluten
Contains Sesame
Contains Shellfish
Contains Soy
Equipment
- 1 wok or large frypan
- 1 sharp knife
- 1 kitchen scissors
Instructions
- Heat oil in a wok or large frypan. Slice white part of shallots, reserving green parts. Add shallots, garlic and ginger to wok and cook over gentle heat for 1 minute. Add carrots and cook for 2 minutes. Add zucchini and peas and cook for a further minute.
- Add chicken, sauces and sesame oil and cook for 2 minutes.
- Remove core from lettuce with a sharp knife. Gently pull apart lettuce leaves and trim with kitchen scissors. Chill until needed.
- Fill lettuce cups with chicken mixture. Top each cup with some coriander and finely sliced shallot greens.
Notes
Variation
You can use whatever vegetables you prefer – capsicum, spinach and mushrooms would all be lovely.
Variation
Washed and well-dried butter or gem lettuce would also be suitable.
Variation
You could use this mixture cooled and wrapped in rice paper rolls.
