Crystal Wrap

Recipe Ingredients

		Sauce
2 tablespoons	30ml	Hoisin sauce
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sherry
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Filling
1 tablespoon	15ml	Canola oil - (to 2)
6		Dried shiitake mushrooms - soaked until soft,
		And chopped
1 teaspoon	5ml	Minced ginger
2		Celery stalks - chopped
1		Carrot - chopped (large)
1		Zucchini or crookneck squash - chopped
1/2 cup	73g / 2.6oz	Chopped bamboo shoots
1/2 cup	73g / 2.6oz	Chopped water chestnuts
2		Green onions - chopped
1/2 cup	73g / 2.6oz	Chopped peanuts
1 cup	237ml	Iceberg lettuce head (large)

Recipe Instructions

Sauce: Combine all ingredients in a small bowl; set aside.

Filling: Heat oil in work or large deep skillet. Add mushrooms and ginger; cook until fragrant, about 30 seconds. Add celery, carrot and squash; stir-fry 1 minute. Add bamboo shoots and water chestnuts; stir-fry 1 minute more. Add green onions, peanuts and sauce; cook until sauce boils and thickens a bit, about 1 minute.

To serve, place several heaping tablespoons filling inside lettuce leaves; roll and eat with your hands.

This recipe yields 12 to 15 rolls.

Source:
Vegetarian Times, Feb 1995

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