Monday, June 15, 2015

Vegetable Lettuce Wraps

So many beautiful lettuce heads this season! Instead of the usual salad, shake things up with these yummy lettuce wraps. 
  • 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 (or, try using this week's Fennel!), 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 (or, last week's baby leeks!), 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.
2. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.
3. 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.

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