- 20 mushrooms, cut into thick slices
- 1 bag spinach, washed and torn
- 4 cups [1 L] bean sprouts
- 32 medium shrimp, cooked, deveined and shelled
- 1 Chinese lettuce
Vinaigrette
- 2 garlic cloves, finely chopped
- 4 tablespoons [60 mL] peanut oil
- 1 tablespoon [15 mL] peanut butter
- 2 teaspoons [10 mL] lemon juice
- 2 teaspoons [10 mL] honey or corn syrup
- 2 tablespoons [30 mL] soya sauce
- Salt and pepper to taste
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- Mix together mushrooms, spinach, bean sprouts and shrimp in a large bowl.
- Mix together vinaigrette ingredients and pour over vegetable and shrimp mixture.
- In large plates, arrange Chinese lettuce leaves in a nest.
- Place mixture over lettuce.
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