Vegetarian Lettuce Wraps

By: Jessie Leong

Ingredients

This meat free version of Sang Choy Bow is delicious. Full of flavours & lovely textures from the tofu, vegetables & fried bean vermicelli.
200gms fried firm tofu
100 gms shitake mushrooms ( soaked & hydrated )
100gms water chestnuts
1/2 a carrot
1/2 red capsicum
1/2 cup shredded red cabbage
1/2 cup chopped shallots
1 teaspoon chopped garlic
1/2 small onion, chopped
12 Little Gem Lettuce leaves or mini Cos Lettuce leaves
2 teaspoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon salt
1 teaspoon cornflour mix with 2 tablesp water
2 tablesp cooking oil 1/2 cup cooking oil for frying bean vermicelli
1 teaspoon sesame oil
20gms bean vermicelli
Peanut Sauce - 1/3 cup crunchy peanut butter 1 tablesp soy sauce 1 tablesp yuzu lemon juice 3 teaspoon brown sugar 3 tablesp water
Garnish - Chopped shallots 1 teaspoon toasted sesame seeds 1 tablesp crushed roasted peanuts

:Cut tofu & shitake mushrooms into small pieces. Chopped & slice carrots, capsicum, water chestnuts, onion & red cabbage.
Wash & prepare 12 lettuce leaves
Put all ingredients of Peanut Sauce in a bowl, mix well until well combined & place it in a small bowl.Garnish it with roasted crushed peanuts & sesame seeds.
Heat up 1 cup cooking oil on high heat till very hot. Deep fry the bean vermicelli until it's fluffy & crispy & leave it aside.
Filling Heat up 2 tablesp of oil in a frying pan, fry chopped garlic till lightly brown & fragrant.Add onions, tofu, mushrooms, water chestnuts, carrots, capsicum and red cabbage. Fry for about 10 mins.
Add sesame oil, oyster sauce, soy sauce, salt and cornflour to mixture. Add shallots & stir fry tilll well combined.
Assemble lettuce leaves on a plate.Place a heaped tablespoon of fillings on to each lettuce leaf.Garnish with fried bean vermicelli, shallots & toasted sesame seeds.
Enjoy these nutritious easy Vegetarian Lettuce WrapS packed with flavours & textures.