Chinese vegetable lettuce wraps
12 Apr 2015
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.
Tips
Make it spicy by adding 1 deseeded chilli (finely chopped) to the stir-fry!© 2026 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Fast Food - Lunch - Nibbles & Bites - Quick & Easy - Side - Stir Fry - Supper
- Cuisines: - Chinese - South East Asian
- Occasions: - Barbecue - Chinese New Year - Parties
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Healthy - High Fibre - Vegetarian
- Skill Levels: - Easy
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