Instructions

1. Soak the dried mushrooms in water for about 20 minutes.
2. In the meantime cut the vegetables into thin strips (the size of matches).
3. Wash the lettuce leaves one-by-one and gently dry with tea towel. Put them on a serving plate.
4. Squeeze the water out of the mushrooms and slice into 5cm long strips.
5. 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.
6. Transfer to a mixing bowl and season to taste.
7. Spoon the mixture into the leaves. Serve warm or at room temperature.