Vegetable Lettuce Wraps


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 toast 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.

Produce Used In This Recipe


Chile Peppers




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