Chinese vegetable lettuce wraps
This is a fantastic vegetarian snack. It can be served as part of a Chinese or South-East-Asian menu, but it can be wonderful finger-food at parties all year round! This version is not spicy, so it’s suitable for kids too.
Ingredients
Method
- Soak the dried mushrooms in water for about 20 minutes.
- In the meantime cut the vegetables into thin strips (the size of matches).
- Wash the lettuce leaves one-by-one and gently dry with tea towel. Put them on a serving plate.
- Squeeze the water out of the mushrooms and slice into 5cm long strips.
- Heat the wok well. Pour the oil in and when it’s smoking hot, add the garlic, shallots and onions. Stir-fry for about 30 seconds. Add the chopped vegetables and soy sauce, rice vinegar, oyster sauce, and fry for 3-5 minutes, stirring constantly.
- Transfer to a mixing bowl and season to taste.
- Spoon the mixture into the leaves. Serve warm or at room temperature.