Wednesday, 27 February 2013

Lettuce cups with seitan and mushrooms

Disclaimer: there's nothing French about this recipe. I've never even seen lettuce cups on the menu at an Asian restaurant in France.

I don't care. This is something that came out of my tiny Parisian kitchen* recently.


To serve two people as a starter, or one greedy person as a main, you will need:

2 heads baby romaine/cos lettuce,
1 'steak' of seitan cut into small chunks (I used 1/4 recipe of Terry's seitan from VEW),
1 cup mushrooms, sliced,
0.5 Tbsp flavourless oil (e.g. canola, vegetable),
2 tsp grated ginger,
1 large clove garlic, crushed,
1 Tbsp soya sauce,
1 Tbsp hoisin or yellow bean sauce,
1 tsp sesame oil,
hot sauce to taste (I used 1.5 tsp sriracha)
sesame seeds to garnish (optional)


And here's what you do:

1. Separate out your little leaves of lettuce and wash them. You'll find that the outer leaves are about the right size, while the inner ones are too titchy. Save these to shred into a salad the next day/the next time you're feeling virtuous.

2. Set the oil on to heat over medium-high in a frying pan or wok. When the oil is hot, tip in your mushrooms and seitan.

3. In a small bowl, mix together all the ingredients from ginger to hot sauce in the list above.

4. Keep stir-frying the seitan and mushrooms until they start to brown. Then tip the contents of your small bowl over the top. Careful: it will sizzle. Stir to coat and heat through for a couple of minutes.

5. Arrange your lettuce cups as prettily or haphazardly as you like. Then fill with the piping hot seitan-mushroom mixture. Sprinkle with sesame seeds for added prettiness.

6. These little cups taste great on their own, but a sweet chili dipping sauce is always a good addition.


*It actually is tiny. Unlike Rachel Khoo's, which is fucking huge in comparison. I still like her, even though she doesn't know how good she's got it.