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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.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Chinese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 15 g dried Chinese mushrooms
  • 100 g carrots
  • 100 g bamboo shoots
  • 100 g zucchini courgette
  • 100 g red pepper
  • 100 g celery
  • 250 g 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

Method
 

  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.