Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
Clean and chop the mushrooms. Set aside.
Chop the onion and garlic. Set aside
Mince the water chestnuts and mushrooms to about the size of small peas
Bring oil to medium-high heat in a wok or large frying pan. Fry the onion until soften. Add the chopped mushrooms the pan. Sauté until volume is reduce to half.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Serve on lettuce cup. We also serve with white rice
If you want the light and crunchy noodles that are crumbled over the top at the restaurant, (AND YOU DO!) fry 1/4 package of thin Chinese rice noodles in about 1- 1 1/2 cup VERY hot oil. Place oil in a high sided pan. Heat oil until it shimmers. Take a small handful of the 1/4 package of thin Chinese rice noodles, they will immediately puff up. With tongs, carefully flip and the remove and let drain on some paper towels. Repeat if you want more.
This happens VERY quick. Be prepared!
Ingredients
Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
Clean and chop the mushrooms. Set aside.
Chop the onion and garlic. Set aside
Mince the water chestnuts and mushrooms to about the size of small peas
Bring oil to medium-high heat in a wok or large frying pan. Fry the onion until soften. Add the chopped mushrooms the pan. Sauté until volume is reduce to half.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Serve on lettuce cup. We also serve with white rice
If you want the light and crunchy noodles that are crumbled over the top at the restaurant, (AND YOU DO!) fry 1/4 package of thin Chinese rice noodles in about 1- 1 1/2 cup VERY hot oil. Place oil in a high sided pan. Heat oil until it shimmers. Take a small handful of the 1/4 package of thin Chinese rice noodles, they will immediately puff up. With tongs, carefully flip and the remove and let drain on some paper towels. Repeat if you want more.
This happens VERY quick. Be prepared!
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