Ingredients

• 3 tbsp olive oil
• 1 large shallot minced (about 2 ounces)
• 1 clove garlic, minced
• 230 g parsnips, peeled and then cut into very small dice
• 115 g shiitake mushrooms, stems removed and very thinly sliced
• ¼ cup water
• 1 tbsp soy sauce
• 1 tsp Tabasco^®
• 8 large lettuce leaves (iceberg) Note – can be made as spring rolls with rice paper instead of lettuce for lunches.

Tabasco is a registered trademark of McIllhenny Company.

Instructions

1. Preheat a large frying pan over medium-high heat.
2. When hot add oil, shallot, and garlic. Stir gently for 90 seconds and add the parsnips and mushrooms.
3. Cook over medium-high heat, stirring every couple of minutes, until parsnips and mushrooms are tender and browned.
4. Increase heat to high and add 50 ml of water, soy sauce and Tabasco^®. Stir constantly until all excess liquid has all evaporated.
5. Remove from heat and transfer to a serving bowl.
6. Divide among lettuce leaves and fold or roll to make wraps.