Name: Chinese vegetable lettuce wraps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 15g dried Chinese mushrooms; 100g carrots; 100g bamboo shoots; 100g zucchini (courgette); 100g red pepper; 100g celery; 250g lettuce ( little gem, Romaine, Iceberg); For the Sauce:; 1½ Tbsp peanut (groundnut) oil; 1 Tbsp chopped garlic; 3 Tbsp chopped shallots; 3 Tbsp chopped spring onions; 2 tsp light soy sauce; 2 tsp Shaoxing rice wine (or dry sherry); 3 Tbsp oyster sauce

Chinese vegetable lettuce wraps

12 Apr 2015

by Dinna

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Background

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

15g dried Chinese mushrooms
100g carrots
100g bamboo shoots
100g zucchini (courgette)
100g red pepper
100g celery
250g lettuce ( little gem, Romaine, Iceberg)
For the Sauce:
1½ Tbsp peanut (groundnut) oil
1 Tbsp chopped garlic
3 Tbsp chopped shallots
3 Tbsp chopped spring onions
2 tsp light soy sauce
2 tsp Shaoxing rice wine (or dry sherry)
3 Tbsp oyster sauce

Instructions

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.