Name: Vegetarian Lettuce Wraps
Yield: Serves 8
Cuisine: China
Ingredients: 1–2 heads crisp lettuce, leaves separated and trimmed into cup shapes; 45 ml (3 tbsp) peanut or vegetable oil; 50 g (2 oz) dried lotus root slices or about 170 g (6–8 oz) fresh lotus root; 75 ml (5 tbsp) vegetable stock or water; 225 g (8 oz) canned drained grass mushrooms, each quartered; 7.5 ml (1½ tsp) potato or tapioca flour dissolved in 15 ml (1 tbsp) water; 225 g (8 oz) canned drained water chestnuts, cut into small dice or slices; 15 ml (1 tbsp) sesame oil; 30 ml (2 tbsp) thin or light soy sauce; 2.5 ml (½ tsp) salt; 225 g (8 oz) firm tofu, cut into small dice; 4–6 spring onions, trimmed and cut into small rounds, white and green parts separated

Preparation info

Serves
8

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Bean Curd, commercially produced in factories in the West, is known popularly as tofu, and is quite easily available in health food shops as well as large supermarkets. Compared to Chinese bean curd, Western tofu is much thicker and firmer in consistency, and the soy bean aroma, which is very attractive to the Chinese, but not to Westerners, is nullified. Western tofu is used in this recipe.

If Buddhist vegetarians wish to use this recipe, all they need to do is to drop the use of s