Vegetables in Lettuce Cups by KNORR

Preparation: 25 mins
Cook: 10 mins
Serves: 4 - 5

1 tbsp KNORR Oyster Sauce
3 cloves garlic, chopped
250 gm sengkuang, shredded
1 small carrot, shredded
1 Wood's Ear fungus, soaked and shredded
20 gm glass noodles, soaked and cut into 3 cm lengths
100 gm French beans, topped, tailed and sliced
6 fresh Shiitake mushrooms, thinly sliced
1/2 tsp salt
1/4 tsp white pepper
2 stalks spring onions, cut into 4 cm lengths
1 head lettuce

Method:
1. Heat 2 tbsps oil in wok and fry garlic. Add sengkuang, carrot and fungus. Fry for 3 mins. Add glass noodles, French beans and mushrooms. Cook for 2 mins, add 1 tbsp water to moisten
2. Stir in oyster sauce, salt and pepper. Add spring onion, toss briefly. Serve hot with lettuce leaves