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Served in crisp boats of lettuce, these make excellent, zesty little snacks, but it’s probably best we call it a “main” as you likely won’t stop at one!

You will need

Serves 12

  • 1 tablespoon sesame oil
  • 2 cloves garlic, crushed
  • 3 teaspoons finely chopped ginger
  • 300 g tempeh, finely diced
  • 250 g mushrooms, finely diced
  • 1 carrot, finely diced
  • 1 small tin water chestnuts, finely diced
  • 1/2 baby sweet corn, sliced
  • 1 spring onion, finely sliced
  • 1 tablespoon coriander leaves, finely chopped
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon sweet chilli sauce
  • 12 small iceberg lettuce leaves
  • 1/4 cup roasted peanuts
  • 1 long red chilli, deseeded and finely sliced

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25 mins to prep

15 mins to cook

  1. Step 1

    Heat oil in a wok or large frying pan over medium heat. Add garlic and ginger and cook for 1-2 minutes until soft.

  2. Step 2

    Add tempeh, mushrooms, carrot, water chestnuts, corn and spring onion and cook for 10 minutes, stirring occasionally, or until vegetables are soft.

  3. Step 3

    Add coriander, kecap manis, soy sauce and sweet chilli sauce and stir through.

  4. Step 4

    Divide mixture between lettuce leaves, top with peanuts and chilli and serve.

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