Chinese Vegetable Lettuce Rolls - 6g Carbs, 1g Fiber
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals)
Lower Carbs - Vegan
6 dried Chinese black mushrooms -- to 8
1 tablespoon cornstarch
1 head iceberg lettuce
1 cup very finely chopped napa cabbage -- (Chinese cabbage) or savoy cabbage
1/2 cup very finely chopped carrots
1/2 cup very finely diced water chestnuts -- (1 8-ounce can)
1/2 cup very finely chopped snow peas
1/2 cup bean sprouts
1/2 cup very finely diced bamboo shoots -- (1 8-ounce can) optional
1/4 cup very finely chopped celery
For the sauce:
2 tablespoons soy sauce -- or tamari
2 tablespoons rice wine
1 tablespoon sugar -- or honey
Salt -- to taste
1 tablespoon canola oil
1/2 tablespoon dark sesame oil
2 cloves garlic -- minced
2 scallions -- minced
2 teaspoons finely chopped fresh ginger
3 tablespoons chopped fresh cilantro -- optional
To serve: -- 1/4 cup hoisin sauce, placed in a small bowl with a spoon or scallion brush for serving
Soak the mushrooms in hot water to cover for 20 to 30 minutes or until
tender. Drain the mushrooms and squeeze out any liquid over a bowl.
Dissolve the cornstarch in 2 tablespoons mushroom liquid in a small bowl and set aside. (Extra mushroom liquid can be reserved for soups and sauces.)
Cut the lettuce in half vertically (through the core). Cut the core out of each and peel off 20 larger outer leaves, reserving the center leaves for salads. Pile 16 of the leaves in a bowl. Use the remaining leaves to line a platter.
Finely chop the mushrooms. Combine with the cabbage, carrots, water
chestnuts, snow peas, bean sprouts, bamboo shoots (if using), and celery and set aside.
Mix together the ingredients for the sauce - soy sauce, rice wine, sugar, and salt (if using) - in a small bowl and set aside.
Heat a wok over high heat almost to smoking. Swirl in the canola and
sesame oils. Add the garlic, scallions, and ginger and stir-fry for 15
seconds, or until fragrant but not brown. Add the chopped vegetables and stir-fry until the vegetables lose their rawness, 2 to 3 minutes.
Add the sauce and continue stir-frying until th vegetables are
crispy-tender, 2 to 3 minutes. Restir the cornstarch and add it to the
vegetables with the cilantro (if using). Bring the mixture just to a boil and remove the wok from the heat. Transfer the vegetable mixture to the platter lined with lettuce leaves.
To serve, have each guest take a lettuce leaf from the bowl and spread the inside with a little of the hoisin sauce. Place a spoonful of vegetable mixture inside and roll the lettuce leaf up like a blintz or an egg roll.
Makes 16 rolls, enough to serve 8 as an appetizer, 4 as a light main
course.
Author Note: One of the greatest challenges in low-fat vegetarian cooking is acquiring crisp textures without the use of deep-frying. In this version of a classic Chinese recipe, water chestnuts and bean sprouts provide the crunch to the filling, while iceberg lettuce leaves make a crisp wrapping. Fresh water chestnuts can be found at Asian markets, but the canned variety is perfectly acceptable. For ease in preparation, you can chop the vegetables in a food processor.
Cuisine: "Asian"
Source: "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi): "June 2010"
Yield: "16 rolls"
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Per Serving (excluding unknown items): 42 Calories; 2g Fat (33.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 138mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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