12

Ounce(s)

Mixed Mushroom Slices

0.75

Tablespoon(s)

Grated Ginger

2

N/A

chilies, preferably red, sliced thin

3

N/A

Garlic Cloves, sliced thin

1

N/A

small onion, sliced

1

Tablespoon(s)

Fish Sauce

1

Tablespoon(s)

Sweet Rice Cooking Wine

1

Tablespoon(s)

Soy Sauce

1

Tablespoon(s)

Lime Juice

0.25

Cup(s)

Water

N/A

Napa Cabbage or Lettuce Cups for serving

N/A

Fresh mixed Herbs, including Mint, Basil and Cilantro

1

Teaspoon(s)

Olive Oil

1

Pinch(es)

Kosher Salt

1 - Place Mushrooms in skillet on medium heat and pour 1/4 cup of water in, let them cook undisturbed until water is gone, approximately 5 minutes

2 - Whisk together fish sauce, soy, rice wine and Lime Juice. Set aside

3 - Add about a teaspoon of Olive Oil. Add Onions to skillet and stir in with mushrooms, add a small amount of salt,, sauté until translucent

4 - Stir in Garlic, Ginger and chilies, sauté until fragrant, about two minutes

5 - Dump sauce into pan, use it as a deglazing agent, it should bubble and start to evaporate rapidly, turn off the heat and stir to make sure all is combined

6 - Serve in cups and top with lots of fresh herb and more lime juice if that's your preference