Week 44's theme was Chinese, and I found that I have an unfortunate lack of Chinese recipes and cookbooks. Thankfully I found this dish in a Delicious. magazine; the original recipe is on the Taste website.
1/3 cup dried shiitake mushrooms
1 tbs peanut oil
1/2 tbs grated fresh ginger
2 garlic cloves, crushed
1 small red chilli, finely diced
300g chicken mince
2 tbs oyster sauce, plus extra to drizzle
2 tbs soy sauce
2 tbs fresh lemon juice
1/2 cup chopped coriander leaves
8-12 large lettuce leaves, to serve (iceberg is preferable, but I only had baby cos)
Place the dried mushrooms in a bowl and cover with boiling water.
Set aside for 15 minutes to soak, then drain.
Dice into small pieces.
Heat oil in a wok over medium-high heat.
Add the mushrooms, ginger, garlic and chilli and cook for a minute.
Add the chicken mince and continue tossing in the wok until the chicken is cooked through.
Add the oyster sauce, soy sauce and lemon juice, and cook for a further 2 minutes until the sauces are combined.
Remove from heat and stir in the coriander leaves, before serving in the lettuce leaves.
Drizzle with a little more oyster sauce and serve immediately.
These turned out really well. Cos lettuce isn't ideal for serving these in but did the job! The original recipe didn't specify any chilli but adding it gave the mince a real buzz. I really enjoyed these but J wasn't so keen, saying that they were "spicy but bland"... men!