1 clove garlic
1 tsp minced ginger
1 packet MEET Beef-Free Strips, thawed
1 head of lettuce- washed and dried (Baby Gem, Iceberg or Butter Lettuce)
1 stalk spring onion- sliced
1 red chilli- sliced 1 handful of fresh coriander leaves
For the sauce:
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp maple syrup
1 tsp sesame oil
2 tbsp Chinese cooking wine
Heat cooking oil in a large fry-pan over medium-high heat. Add the garlic and ginger, and fry for 2 minutes until fragrant
Reduce the heat to medium, then add in MEET Beef-Free Strips, and cook for 2-3 minutes, turning regularly
In the meantime, combine the soy sauce, dark soy sauce, maple syrup, sesame oil and Chinese cooking wine in a small bowl.
Once the Strips start to crisp, pour the sauce onto the pan, and stir until evenly coated. Transfer to a serving bowl, then top with the sliced spring onions, red chilli and coriander. Leave some extra garnishes in a small plate on the side
Add the lettuce leaves to a bowl to serve.
To assemble, scoop a few spoonfuls of the filling to each lettuce leaf. Garnish with any extra spring onions, chilli or coriander, bundle up and enjoy!