Monday, July 18, 2011

Meatless Monday: Vegan Lettuce Wraps


Vegan Lettuce Wraps
8 shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
2 tsp soy sauce
Salt and pepper
2 cups vegetarian crumbles, thawed
5 tbsp vegetable oil
1 tsp fresh ginger, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
2 cups spinach, chopped
1/2 package thin rice noodles, prepared according to package
1 head lettuce, pulled apart into leaves

Lettuce Wrap Sauce
1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch


1. Combine all the ingredients for the sauce and set aside. Combine cornstarch, sherry, water, soy sauce, salt, and pepper. Add in soy crumbles. Add 1 tsp of vegetable oil and allow it to marinate for 15 minutes.
2. Heat a wok or large skillet over medium high heat. Add 3 tbsp vegetable oil and vegetarian crumbles and stir fry for 3 minutes and set aside.
3. Add 2 tbsp vegetable oil to pan. Add in ginger, garlic, onion, and chilies; stir fry about a minute or so. Add mushrooms, bamboo shoots, water chestnuts, and spinach; stir fry an additional 2 minutes. Return vegetarian crumbles to pan. Add mixed cooking sauce to pan. Cook until thickened and heated through.
4. Chop cooked cellophane noodles into small pieces, and cover the bottom of serving dish with them. Then pour soy mixture on top of noodles. Spoon into lettuce leaf and dig in.

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