Stir-fried cos lettuce and oyster mushrooms

Linda Marigliano's throw-together stir-fry with sesame oil, garlic and chilli to flavour the mushroom and lettuce is great for either a dinner party or a weeknight feed.

Credit: Danielle Abou Karam

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, roughly chopped
• 1 long red chilli, halved lengthways, seeded and sliced
• salt, to taste
• 150 g oyster mushrooms, cut in half
• 3 baby cos (gem) lettuce, quartered lengthways
• 1 tbsp mushroom sauce (vegetarian mushroom oyster sauce or vegetarian stir - fry sauce)
• 2 tsp light soy sauce

Instructions

1. Place the sunflower oil and sesame oil into a wok over medium heat. When hot, add the garlic and cook for 10 seconds or until fragrant. Immediately add the chilli and a good pinch of salt.
2. Add the mushrooms and toss for about 1 minute or until slightly softened.
3. Add the lettuce and mushroom sauce, then the soy sauce. Toss for 1–2 minutes or until the lettuce is slightly cooked but still crunchy. Serve immediately.  

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.