Last Updated on September 2, 2020 by Simon Fan
Lettuce wraps are always crowd-pleasers at the dinner table.
Making the wrap itself is a fun experience; and when you savor the parcel, the contract between the hot savory filling and the cold crisp lettuce makes every bite exciting.
In Chinese cuisine, the most famous lettuce wrap dish is arguably minced squab in lettuce cups (生菜鸽松). You can find my rendition of the dish here. Chicken, beef, pork, shrimp, and fish are also good options for the wraps.
Today, I’m sharing with you a vegetarian version of lettuce wraps, inspired by dishes I enjoyed at vegetarian restaurants in China. When you put together a medley of vegetarian ingredients with varying flavors, colors, and textures, and stir-fry them quickly, you’re guaranteed to have a delectable dish perfect to be wrapped and relished in lettuce leaves. Chinese black mushrooms, tofu, bamboo shoots, peas, broccoli, carrots, wood ear mushrooms, water chestnuts, celery, and nuts are some of the excellent choices to include. The key is to cut the ingredients to small dice or thin strips as needed, so they can cook quickly and evenly in a stir-fry.
My dish here uses sweet corn, peas, pressed tofu, and pine nuts. Feel free to adapt the recipe based on what you like and what’ best in season. To keep the dish entirely vegetarian, I use vegetarian stir-fry sauce. You can use oyster sauce instead if you like.
Vegetarian lettuce wraps (素式生菜包)
Serves 2
Ingredients
1 ear sweet corn
1 tablespoon vegetable oil
1 scallion white, thinly sliced
4 oz (115 g) pressed tofu, smoked tofu, or superfirm tofu, cut into ⅓-inch (8 mm) dice
3 oz (85 g) fresh or thawed frozen peas
2 teaspoons vegetarian stir-fry sauce (or oyster sauce if you like)
1 teaspoon water
Salt and freshly ground white pepper
2 teaspoons toasted pine nuts
6 small lettuce leaves, plus more as needed, soaked in cold water for 15 minutes before serving to refresh them
Directions
- Remove the husks from the corn and cut the kernels from the cob. You should have about 3 oz (85 g) kernels.
- Place a wok or skillet over medium heat until hot, then swirl in the oil. When the oil starts to shimmer, add the scallion white and tofu, and stir-fry for 1½ minutes. Add the corn kernels, peas, stir-fry sauce, and water. Stir and toss until well mixed, about 1 minute. Season to taste with the salt and pepper.
- Serve hot or at room temperature. Right before serving, mix in the pine nuts and drain the lettuce leaves well.
