Hoisin Mushroom Cabbage Wraps
Hoisin Mushroom Cabbage Wraps are celebrated for their delightful blend of flavors and satisfying crunch, making them a standout option for healthy eating. These wraps feature tender sautéed mushrooms, harmoniously mixed with crisp vegetables and coated in a sweet and savory hoisin sauce.
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
Instructions
- 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.
- Heat a drizzle of sesame oil in a large frying pan over medium-high heat.
- Sauté the mushrooms until tender and golden brown.
- Add in the garlic and ginger and cook for a minute.
- Pour in the hoisin, soy sauce and rice vinegar.
- Toss to coat well until the mushrooms are sticky and glossy with the sauce.
- Remove from the heat.
- Combine peppers and cucumbers in a bowl with a little pinch of salt and rice vinegar.
- Toss to dress.
- Place veg into the cabbage cups and then top with the hoisin mushrooms.
- Finish with a sprinkle of spring onions and sesame seeds and enjoy!