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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Delicious umami flavours from mixed mushroom varieties make this a flavoursome vegan dish. Plus, the crunch from lettuce leaves and nutty grains add texture.
1 Heat the oil in a large non-stick frying pan over a medium heat. Add the mushrooms and cook, stirring, for 5 min.
2 Add the tofu, garlic and chilli, then cook, stirring, for 1 min. Add the soy sauce and water chestnuts and stir to combine. Add the grains and stir-fry for 2 min to warm through, then stir through the herbs and most of the spring onions. Fill the lettuce leaves with the mixture.
3 Garnish with extra herbs and serve with the remaining onions to sprinkle over.
Add a drizzle: Serve with 1 tablespoon plum sauce per person (adding about 210kjl).
Calories 215 cal
Kilojoules 900 kJ
Total fat 7 g
Saturated fat 0.9 g
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