Wrappers and filling:
1 head iceberg lettuce, halved and cored
1 cup dried shiitake mushroom caps
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2 teaspoons canola oil
2 teaspoons dark roasted sesame oil
1 tablespoon minced ginger root
2 cloves minced garlic
1/3 cup water chestnuts, chopped
1 celery rib, chopped
1/2 red bell pepper, cored, seeded and chopped
8 scallions, chopped
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon dry sherry
1 tablespoon rice vinegar
1 teaspoon chili paste with garlic
To fill and garnish:
1/4 cup Hoisin sauce, or to taste
1/4 cup chili sauce, or to taste
1 tablespoon sesame seeds
1/4 cup chopped cilantro
Makes 4 servings.
To make filling: Wash the lettuce and separate the leaves. Turn leaves upside down to drain on paper towels.
Place the mushroom caps in boiling water to cover and let soak 20 minutes (can be done a day ahead). Drain, chop and set aside.
Heat both oils in a large nonstick saute pan or wok over high heat. Add the ginger, garlic, water chestnuts, celery, red peppers, scallions and shiitake mushrooms; saute 4 minutes until slightly softened.
To make sauce: Mix the cornstarch with water to dissolve it. Add to pan with all the other ingredients and stir until the mixture sticks together.
To fill: Lay out a lettuce leaf and spoon a heaping tablespoon of mushroom filling into the middle. You can drizzle extra hoisin or chili sauce over the filling before rolling. Fold in half like a taco or fold in ends and roll like a burrito. Garnish with sesame seeds and cilantro.
Nutritional information per serving: 294 calories, 26 percent calories from fat, 9 grams total fat, 1 gram saturated fat, 1 milligram cholesterol, 44 grams carbohydrates, 8 grams total fiber, 14 grams total sugars, 35 grams net carbs, 12 grams protein, 1123 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to email@example.com with "Vegetarian Today" in the subject line.