Mushrooms in Lettuce Wraps |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an adaptation of a Cantonese banquet dish. Ingredients:
2 tablespoons soy sauce |
1 tablespoon red wine vinegar |
1 tablespoon dry red wine |
1 1/2 teaspoons sugar |
1 teaspoon fresh ground black pepper |
1 teaspoon cornstarch |
16 medium dried mushrooms, soaked in warm water until softened, about 45 minutes (about 2 inches in diameter) |
2 tablespoons vegetable oil |
4 celery ribs, finely diced (to make 1 cup) |
3 carrots, peeled and finely diced (to make 1 cup) |
4 green onions, trimmed and minced (white and green parts) |
2 ounces firm tofu, finely diced |
1 teaspoon dark sesame oil |
2 -3 tablespoons lightly toasted pine nuts |
8 -12 whole bibb lettuce or 8 -12 boston lettuce leaves or 8 -12 iceberg lettuce leaves |
hoisin sauce, as needed |
Directions:
1. Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper.
2. In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside.
3. Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups.
4. Heat a wok over high heat and add oil.
5. Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds.
6. Add soy sauce mixture and stir for about 20 seconds.
7. Add cornstarch mixture and stir until thickened, about 30 seconds.
8. Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts.
9. To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.
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