1 organic coral lettuce
200g fresh oyster (abalone) shimeji or shiitake mushrooms
100g tinned water chestnuts
250g firm organic tofu,
diced 1 knob organic ginger,trimmed
2 tbsp organic sesame oil
100g bean sprouts, rinsed
3 tbsp organic braggs soy sauce
1tbsp hoi sin sauce
4 organic spring onions, finely chopped
2tsp cornflour, mixed with 1tbsp Chinese rice wine or dry sherry
2tbsp organic coriander sprigs
Fill a bowl with hot water and add mushrooms, soak them for around 30 mins, after this reserve water and dice the mushrooms, disposing of the stalks.
Rinse lettuce and then pat try and chill in the fridge.
Drain and finely chop the water chestnuts. Chop the ginger into matchsticks.
Tofu, chop into small squares around 1cm, boil for 1 min then drain.
Heat the oil in a wok until hot. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. Serve in a bowl next to the leaves and scatter with coriander.
If you want to add meat, add some free range organic diced chicken