Ingredients:

• 1 iceberg lettuce, leaves separated
• 2 tbsp tamari* or salt reduced soy sauce
• 1 tbsp mushroom oyster sauce (vegetarian)
• 2 tbsp tomato sauce 
• 1 tbsp peanut oil
• 350 g button mushrooms, finely chopped
• 1 carrot, shredded
• 3 green onions, sliced diagonally
• ½ yellow capsicum, deseeded, cut into ½ cm dice
• 125 g sliced water chestnuts, chopped
• 200 g firm tofu, drained, cut into ½ cm dice

*Tamari is a naturally fermented soy sauce which is wheat free

Method:

1. Place lettuce in a large bowl of iced, cold water for 5 minutes. Drain lettuce leaves. Pat dry with paper towel. Place in a loose plastic bag and refrigerate until required. Combine tamari, mushroom oyster sauce and tomato sauce in a jug. Set aside.
2. Heat oil in a wok over high heat. Add mushrooms. Stir-fry for 2-3 minutes until just tender. Add carrot, green onions, capsicum and water chestnuts. Stir-fry for 2 minutes or until hot. Add sauce mixture and tofu. Toss until well combined and tofu is hot.
3. Place lettuce cups on a serving platter. Spoon mushroom mixture into lettuce cups and serve immediately.

PER SERVE: 740 kJ (175 cal). Protein 11 g. Total fat 9 g. Saturated fat 1 g. Carbohydrate 11 g. Total sugars 8 g. Sodium 625 mg. Potassium 675 mg. Calcium 194 mg. Iron 6 mg. Fibre 6 g.