Note: timing is for gas stove - you’ll need to cook longer if on electric coils
Heat 2 tbsp oil in a large non-stick frypan. When hot, add mushrooms, carrot, shiitake and let cook for 2-3 mins or until the mushrooms start getting some colour.
Add garlic and ginger and let cook for another minute or so.
Add rehydrated TVP, soy sauce, vegetarian oyster sauce and pepper and cook for a further 5-6 minutes, stirring frequently.
Add the chopped spring onions, water chestnuts and coriander stems and cook for a couple minutes more.
Try the mix! KEEP IN MIND the mince mix isn’t supposed to be overly salty because you’re eating quite a lot in one go, so keep it a little less salty than you think. Season with a little extra soy sauce, oyster sauce or pepper if needed. If it’s too dry, add a splash of water.
Stir in the bean sprouts! If you like and want crunchy bean sprouts, turn the heat off immediately and continue to stir the bean sprouts in. They will cook ever so slightly in the residual heat. I don’t like raw bean sprouts at ALL so I keep the heat on and stir until the bean sprouts are cooked through.
Transfer to a large plate for serving and serve with lettuce leaves, sweet chilli sauce and any other toppings you desire!