Author Notes: I cheat and use store bought sichaun sauce. If you don’t want to buy duck sauce, you can use honey instead – it’s how I make my sichaun beef! —Ben Pagel
Serves: 4
Ingredients
-
1
tablespoon sunflower oil (or any vegetable oil)
-
1/2
cup diced portobello mushrooms
-
1/2
cup diced white onion
-
1/2
cup diced orange bell pepper
-
1/4
cup dry roasted unsalted peanuts (or any nut you want)
-
1/4
cup sichaun sauce (I use House of Tsang Szechuan Spicy Stir Fry Sauce)
-
1/4
cup duck sauce (I don’t know what brand – they usually only have one kind at the store anyway)
-
1/4
cup chopped green onion tops
-
1
head of bibb lettuce
Directions
- Heat the sunflower oil in a pan over medium heat. Sautee the mushrooms, white onion, pepper, and peanuts until they’re as soft as you like them. I generally wait until the onion is translucent and then cook about 2 more minutes for good measure.
- Add the sichaun and duck sauces. Simmer for 2-3 minutes, just so the sauces can incorporate into the other ingredients.
- Once everything is combined, add the green onions. They’re better with a fresh, uncooked flavor.
- Separate the bibb lettuce leaves and use as bowls for spoonfuls of the mushroom mixture. Enjoy!
