Vegetable Lettuce Wraps ('Sin Cai Bao')

Butter lettuce and roasted peanuts give crunch to this dish.

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 tbsp vegetable oil
2 garlic cloves, crushed and finely chopped
1 tbsp ginger, peeled and freshly grated
2 medium carrots, peeled and finely diced
1 (230g) can bamboo shoots, drained and finely diced
230g fresh asparagus, blanched and thinly sliced
9 fresh shiitake mushrooms, stemmed and sliced
4 tbsp light soy sauce
3 tbsp vegetarian oyster sauce
1 tbsp toasted sesame oil
2 heads butter lettuce, leaves separated
1 medium red Fresno chili, seeded and finely chopped
1 large onion, green part only, finely chopped
1 small handful coriander
3 small Mandarin oranges, Clementine oranges, or tangerines, segmented
30g roasted peanuts, finely chopped or ground

Heat a wok over high heat and add the oil. Stir-fry the garlic and ginger for less than one minute until fragrant. Add the diced carrot and stir-fry for two minutes or until tender. Toss in the bamboo shoots, asparagus, and mushrooms and stir-fry for another minute or two. Season with soy sauce, vegetarian oyster sauce, and sesame oil and stir well.

Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each with a sprinkle of chopped chilis, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.

120ml canned Mandarin orange segments could be used in place of the three segmented oranges.

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