Introduction
A scrumptious and eye-catching Chinese dish held on pieces of lettuce leave to
perk up your Asian dining sensations.
Serving size: 3
Preparation time: 50 minutes
Ingredients
8 oz firm tofu, finely diced then sprinkle with 1/4 tsp salt
1/2 cup oil
1 tsp shallots, finely chopped
1 tsp garlic, finely chopped
4 tbsp dried shrimps, soaked and finely chopped
2 Chinese sausages (about 2 oz), diced
2 water chestnuts, peeled and diced
4 fresh shiitake mushrooms, diced
1/2 carrot, diced (to gain about 1/4 cup)
2 tbsp pickled mustard, chopped
1/4 cup bell pepper (red or green), diced
1 chili, deseeded, finely chopped
1 tsp rice wine
1/4 cup chicken stock
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil
3 large lettuce leaves
2 tbsp cilantro leaves, chopped
Method of preparation Heat oil in a wok, deep-fry tofu for 3 minutes until golden
brown, remove and drain.
Discard all but 1 tbsp oil in the wok, stir-fry shallots and garlic
for about 1 minute until fragrant.
Add dried shrimp, sausages, water chestnuts, mushrooms and carrot,
stir-fry for 2 minutes.
Add tofu, pickled mustard, bell pepper and chili.
Pour in wine, add stock and remaining ingredients, stir briskly until
evenly mixed.
Divide among lettuce leaves, garnish with chopped cilantro leaves.
Method of serving
Served warm with cooked rice or noodles.