Adapted from http://www.taste.com.au/recipes/12323/vegetable+sung+choi+bao?ref=collec…
Ingredients
1 425g can young corn cuts, drained
1 280g can mushrooms, drained
1 230g can water chestnuts, drained
3 green shallots, trimmed, chopped
2 tsp olive oil (or olive oil spray)
1 garlic clove, crushed
3 tsp soy sauce
1 tsp finely chopped fresh ginger
4 whole iceberg lettuce inner leaves, washed, dried
Coriander leaves, to serve
Method
Step 1
Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.
Step 2
Heat the oil in a wok or medium non-stick frying pan over medium-high heat. Add the vegetable mixture, garlic, soy sauce and ginger, and stir-fry for 2-3 minutes or until heated through.
Step 3
Divide the mixture among the lettuce cups. Sprinkle with the coriander leaves and serve immediately.