Whether you’re looking for a tasty canapé for a party or special occasion or you just fancy some tasty Chinese food of a weekend, this Yuk Sung recipe hits the spot. The zesty punch of the ginger combined with the garlic and crunchy cabbage makes this dish appealing to all. Not to mention the meaty bite given by the mushrooms. Spoon the Yuk Sung mixture onto baby gem or iceberg lettuce and top with some sweet chili sauce for the perfect mouthful.
What you’ll need: (serves 8-10 one piece each)
- 1 cup of white cabbage, finely chopped
- 500g chestnut mushrooms, finely chopped (you can also use shitake mushrooms if you can get them fresh. They add an amazing flavour but I find that the dry ones stay too chewy)
- 3 tablespoons sesame oil
- 4 large cloves of garlic, very finely chopped
- 1 knob of ginger, about the size of a thumb, very finely chopped
- 1 bunch of spring onions, finely chopped
- Soy sauce sauce (or Tamari for a gluten free version) to flavour
- sweet chilli sauce, baby gem lettuce for serving
- Heat one tablespoon of the oil in a large wok over a high heat. Add 1/3 of the mushrooms and cook. Repeat until the mushrooms are cooked.
- Reduce the heat and combine all of the mushrooms together in the wok and add the ginger and garlic. Stir through and continue to cook for a further 3 minutes.
- Increase the heat again so that the wok is sizzling. Add the cabbage, stir it through well. Add a splash of water and cover the mixture with a lid. Keep an eye on the mix, you just want to help steam the cabbage. Keep covered for 5 minutes.
- Remove the lid and add the spring onions, give the mix a good stir. Cook on a high heat to reduce any liquid that may be left.
- Add some soy sauce to your taste.
Share and enjoy!