Stir-Fried Vegetables in Lettuce Cups

Name: Stir-Fried Vegetables in Lettuce Cups
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: Serves 4-6 as a Main Course
Cuisine: Chinese
Ingredients: 15g (½ oz) Chinese dried mushrooms; 100g (4 oz) carrots; salt and freshly ground black pepper, to taste; 225g (8 oz) iceberg lettuce; 2 teaspoons Shaoxing rice wine or dry sherry; 4 tablespoons hoisin sauce; 100g (4 oz) pressed seasoned beancurd; 100g (4 oz) red or green pepper (about 1); 1½ tablespoons groundnut (peanut) oil; 2 teaspoons light soy sauce; 100g (4 oz) courgettes; 100g (4 oz) celery hearts; 3 tablespoons finely chopped shallots; 3 tablespoons finely chopped spring onions; 100g (4 oz) fresh or tinned bamboo shoots; 3 tablespoons vegetarian oyster sauce; 1 tablespoon coarsely chopped garlic

Preparation info

Serves
4-6
as a Main Course

Difficulty
Easy
Ready in
30 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

A delicious vegetarian treat. Don’t be put off by the long list of ingredients. Most of the work can be done in advance (up to the end of stage 3), leaving only the final part to be done just before serving. This dish is great fun to eat and also makes a good finger-food starter for a dinner party.

Ingredients

15g (½ oz) Chinese dried mushrooms
100g (4

Asia
China
Main course

Method

Soak the dried mushrooms in warm water for 20 Minutes.
While the mushrooms are soaking, prepare the vegetables. Peel the carrots and cut into fine shreds 5cm (2 in) long. Shred the bamboo shoots, courgettes and celery hearts in the same way. Cut the peppers in half, remove the white pith and seeds, and shred too. Finely shred the pressed bean curd. Separate the