Chinese-style lettuce wraps
These veggie lettuce wraps take just 20 minutes to do and make exciting party food for a vegetarian Chinese-themed night
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Prep time: 15 mins
(plus 30 marinating time) -
Cooking time: 5 mins
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Total time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Splashing out
Ingredients
A lettuce leaf dropped onto the top of a bowl of homemade soup will absorb the excess grease
James Martin, celebrity chef
- 100g/4oz firm tofu
- 2tbsp shoyu or soya sauce
- 1 garlic clove, crushed
- 1 inch of root ginger, grated
- 1tbsp honey
- 15g/½oz dried shitake mushrooms
- 1tbsp groundnut oil
- 1 small onion, finely chopped
- 50g/2oz water chestnuts, shredded
- 50g/2oz bamboo shoots, shredded
- 1tsp sesame oil
- 8 large iceberg leaves
For the dipping sauce:
- 50ml/2fl oz shoyu or soya sauce
- 1tbsp mirin or sherry
- 1 inch of root ginger, grated and squeezed
- Few drops tabasco
- 1tsp sesame oil
Method
- Finely chop the tofu and marinade in a mix of the shoyu, garlic, ginger & honey, for 30 mins.
- Soak the shitake mushrooms in boiling water for 20 mins. Discard the stalks and chop finely.
- Fry the onion in the groundnut oil for 2 mins, add the tofu and marinade, the mushrooms, water chestnuts and bamboo shoots. Fry gently for 3 mins then stir in the sesame oil.
- Place 1-2 tbsp of the tofu mix in the centre of each lettuce leaf and fold into a neat parcel. Secure with a cocktail stick and serve immediately with the dipping sauce.
Nutritional information per portion
- Calories 113(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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