Empty My Fridge
Vegetarian San Choy Bow (lettuce wraps!)
Ingredients
- Cornstarch1 ¼ tsp
- Soy sauce1 ½ tbsp
- Dark soy sauce1 tsp
- Oyster sauce1 ½ tbsp
- Sesame oil1 tsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Ginger · finely grated1 tsp
- Extra firm tofu250 g
- Oil1 tbsp
- Garlic1
- Onion½
- Carrot½ cups
- Green bean½ cups
- Mushroom½ cups
- Lettuce12
- Peanut
- Scallion
- Sriracha sauce
Instructions
- Mix the cornflour with the water until no lumps remain. Add the light soy sauce, dark soy sauce, oyster sauce, sesame oil, Chinese cooking wine, sugar and grated ginger, then mix well.
- Drain the tofu, cut it into 5mm (0.2") slices, then crumble it with your fingers into a mince, leaving some pieces not too fine.
- Heat the oil over high heat in a large non-stick pan. Cook the onion, garlic and carrot for 1 minute.
- Add the green beans and mushrooms and cook for 2 minutes, until the green beans are still firm.
- Add the crumbled tofu and toss to combine. Pour in the sauce and stir for about 1 minute, until it thickens and coats the mixture. If it dries out too quickly, add a splash of water.
- Spoon the filling into lettuce leaves and top with sriracha, chopped peanuts and sliced green onion. Fold and eat.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionCarrotMushroomTofuLettuce
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.