Vegetable Lettuce Wraps
Todd Wilbur,

[Special Sauce]
14 cup Sugar
12 cup Warm Water
1 tablespoons Soy Sauce
2 tablespoons Rice Wine Vinegar
2 tablespoons Ketchup
1 tablespoon Lemon Juice
1 teaspoon Red Chili Oil
2 teaspoons Minced Garlic

[Stir Fry]
1 tablespoons Soy Sauce
1 tablespoons Brown Sugar
1 teaspoon Rice Wine Vinegar
12 cup Canned Water Chestnut, drained
12 cup Canned Bamboo Shoots, drained
1 12 cups Fresh Sliced Button Mushrooms
2 tablespoons Vegetable Oil
14 cup Chopped Yellow Onions
1 teaspoon Minced Garlic
6 leaves Iceberg Lettuce

Begin making the special sauce by dissolving the sugar and water in a small bowl. Add the soy sauce, vinegar, ketchup, lemon juice, chili oil, and garlic. Mix well and refrigerate until needed.

Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Set aside.

Mince your water chestnuts, bamboo shoots, and mushrooms to around the same size. Bring vegetable oil to high heat in a wok or large frying pan. Add water chestnuts, bamboo shoots, mushrooms, onion and garlic.

Add the stir-fry sauce and sauté the whole mixture, keeping everything moving, for a few minutes or until the vegetables soften. Take care not to burn the sauce or the garlic.

Divide the mixture evenly among the iceberg lettuce leaves and serve the special sauce on the side.

Calories*: 413 Fat*: 18 g Carbs*: 42 g Cholesterol*: 0 mg
Sugar*: 20 g Fiber*: 9 g Protein*: 8 g Servings*: 2 (3 Filled Leaves each)

Ease*: 7/10 Categories: Main Dish, Appetizer
Total Time*: 30 minutes Active Time*: 30 minutes
Kosher: Parve

Calorie Information is for Main Dish servings, not Appetizer.
For helpful tips and notes on this recipe, see the related blog posts:
Vegetable Lettuce Wraps
Developed by Micah Neumark, 2010