My mom gets a little funkier and greener in her cooking every time I see her. She's gotten into vegetarian eats instead of her traditional meat, veggie, and carb combo of old. These days it's a meal loaded to the brim with vegetables and meat-free protein sources. Recently, when we went to visit her she made these divine lettuce wraps. They were even vegan. And flavor-wise they just didn't miss a beat. We vowed that whenever we were considering ordering Chinese, we would make this simple and ridiculously delicious recipe instead.
You'll want to get the skinny rice noodles at the grocery store instead of the fatter version because they can be a little chewy underneath the lettuce wrap filling. You can also serve the lettuce wraps with rice if you like, but if you're trying to keep it simple for the family, the lettuce wraps are pretty filling. I used the soy crumbles for this because they really absorb the flavors of the marinade.
Choose a lettuce that's seasonal and flavorful rather than iceberg, which is a let down in the flavor department. I like Boston Bibb or a large leaf romaine for this. I doubled the sauce so that we could use it at the table as well.
|8||dried shiitake mushrooms|
|2 tsp||dry sherry|
|2 tsp||soy sauce|
|salt and pepper|
|2 cups||soil crumbles, thawed|
|5 tbsp||vegetable oil|
|1 tsp||fresh ginger, minced|
|2 cloves||garlic, minced|
|2||green onions, minced|
|2||small dried chilies,|
|8 oz||can bamboo shoots, minced|
|8 oz||can water chestnuts, minced|
|2 cups||spinach, chopped|
|1/2 package||cellophane Chinese 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|
|1 tsp||sesame oil|
Recipe adapted from Epicurean.com
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