Lifestyle
Savour Asian flavours with Hoisin mushroom cabbage wraps
These wraps marry the rich, umami notes of hoisin-glazed mushrooms with the refreshing crunch of crisp cabbage leaves.
Hoisin mushroom cabbage wraps bring a fresh twist to classic Asian flavours, drawing inspiration from the best of Chinese and Vietnamese cuisine. Hoisin sauce – a beloved staple in Chinese cooking – adds its signature sweet and salty punch to the medley of tender, sautéed mushrooms. Reminiscent of Vietnamese lettuce wraps, these wraps swap out the traditional lettuce for crisp cabbage leaves. The addition of bell peppers and cucumber adds even more crunch. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 500 g mixed cultivated mushrooms sliced
- 2 cloves garlic grated
- 1 tbsp ginger grated
- 100 ml hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small Mediterranean cucumber
- 1 tbsp rice vinegar
- 2 spring onions thinly sliced
- Mixed sesame seeds for garnish
- Sesame oil for cooking
- Salt and pepper to taste
Method
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Slice out the core of the cabbage and then gently separate the leaves one at a time to land up with about 8 nicely sized cabbage cups.
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Heat a drizzle of sesame oil in a large frying pan over medium-high heat.
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Sauté the mushrooms until tender and golden brown.
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Add in the garlic and ginger and cook for a minute.
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Pour in the hoisin, soy sauce and rice vinegar.
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Toss to coat well until the mushrooms are sticky and glossy with the sauce.
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Remove from the heat.
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Combine peppers and cucumbers in a bowl with a little pinch of salt and rice vinegar.
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Toss to dress.
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Place veg into the cabbage cups and then top with the hoisin mushrooms.
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Finish with a sprinkle of spring onions and sesame seeds and enjoy!
