Vegetable Lettuce Wraps (Sin Cai Bao)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 228
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Sodium
- 946 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 6 grams
- Protein
- 9 grams
- Sugar
- 14 grams
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
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
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.