Recipe courtesy of Ching-He Huang
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.

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

Cook's Note

1/2 cup canned Mandarin orange segments could be used in place of the 3 segmented oranges.

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