Dinner tonight: KOREAN STYLE LETTUCE WRAPS. A twist on the Chinese fav san choi bao with Korean flavours and homemade daikon kimchi.
2 cups shredded chicken (we had leftovers but you can use any meat/mince)
1 broccoli, diced, stalk and all
2 courgettes, diced
200g Japanese pickled daikon, diced
1 cup sliced dried shiitake mushrooms, soaked in boiling water for at least an hour
8-10 cloves garlic, finely diced
3 TBSP canola oil
Sauce
1-2 TBSP brown sugar
1 TBSP hot water
2 TBSP light soy sauce
1 TBSP dark soy
1-2 TBSP Gochujang
1/2 nashi pear grated
1 TBSP sesame oil
To serve
Grated carrot
Lettuce leaves
Spring onions
Sesame seeds
Kimchi
1 broccoli, diced, stalk and all
2 courgettes, diced
200g Japanese pickled daikon, diced
1 cup sliced dried shiitake mushrooms, soaked in boiling water for at least an hour
8-10 cloves garlic, finely diced
3 TBSP canola oil
Sauce
1-2 TBSP brown sugar
1 TBSP hot water
2 TBSP light soy sauce
1 TBSP dark soy
1-2 TBSP Gochujang
1/2 nashi pear grated
1 TBSP sesame oil
To serve
Grated carrot
Lettuce leaves
Spring onions
Sesame seeds
Kimchi
1. Mix all the sauce ingredients together in a bowl, taste and adjust to your taste for sweetness and level of chilli.
2. In a wok heat the oil, stir fry the broccoli and mushrooms over a high heat till softened, then add courgettes, Japanese pickled daikon and garlic and stir fry for 1-2 minutes. Last add the chicken and the sauce and cook till chicken is heated through.
3. Serve hot with lettuce leaves, grated carrot, finely sliced spring onions, sesame seeds and kimchi.z
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