Mushroom lettuce cups

Ingredients

• 250 g mushrooms, finely chopped
• 1 small carrot, finely diced; 2 spring onions, sliced
• 1½ tbsp Tian Fu sweet bean sauce
• 1 tbsp cooking oil; 2 tbsp water
• 6–8 lettuce leaves, washed and dried

Method

1. Heat the oil in a pan. Cook the carrot and mushrooms for 6–8 minutes until tender and the mushroom liquid has mostly evaporated.
2. Add the sweet bean sauce and water. Stir-fry for 1–2 minutes to coat the vegetables, then fold in the spring onion.
3. Spoon into the lettuce leaves and serve immediately.