Recipe courtesy of Ching-He Huang

Vegetable Lettuce Wraps (Sin Cai Bao)

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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1 tablespoon vegetable oil

1 tablespoon peeled and grated ginger

2 cloves garlic, crushed and finely chopped

2 medium carrots, peeled and finely diced

One 8-ounce can bamboo shoots, drained and finely diced

8 ounces fresh asparagus, blanched and thinly sliced

9 fresh shiitake mushrooms, stemmed and sliced

4 tablespoons light soy sauce

3 tablespoons vegetarian oyster sauce

1 tablespoon toasted sesame oil

2 heads butter lettuce, leaves separated

1 medium red Fresno chile, seeded and finely chopped

1 large green onion, green part only, finely chopped

1 small handful fresh cilantro leaves

3 small mandarin oranges, clementine oranges or tangerines, segmented

1/4 cup roasted peanuts, finely chopped or ground


  1. 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.
  2. 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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