||Heat the oil in a large nonstick skillet or wok over medium-high heat. Add mushrooms and cook for 3 minutes until tender.
TIP: Stir in a handful of bean sprouts with the lime juice for extra crunch.
Remove pan from heat before stirring in lime juice to maintain its bright, fresh flavor.
Serve on a large platter with cabbage leaves, a bowl of the chicken mixture and small bowls of chopped cashews/peanuts and green onions so everyone can make their own cups at the table.
Note: Recipe Inspired by Janice, Perdue Community Member.