Vegetable Lettuce Wraps Sin Cai Bao Recipes

VEGETABLE LETTUCE WRAPS (SIN CAI BAO)

Vegetable Lettuce Wraps (Sin Cai Bao) image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 tablespoon peeled and grated ginger
2 cloves garlic, crushed and finely chopped
2 medium carrots, peeled and finely diced
One 8-ounce can bamboo shoots, drained and finely diced
8 ounces fresh asparagus, blanched and thinly sliced
9 fresh shiitake mushrooms, stemmed and sliced
4 tablespoons light soy sauce
3 tablespoons vegetarian oyster sauce
1 tablespoon toasted sesame oil
2 heads butter lettuce, leaves separated
1 medium red Fresno chile, seeded and finely chopped
1 large green onion, green part only, finely chopped
1 small handful fresh cilantro leaves
3 small mandarin oranges, clementine oranges or tangerines, segmented
1/4 cup roasted peanuts, finely chopped or ground

Steps:

Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.
Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.

Nutrition Facts : Calories 228, Fat 12 grams, SaturatedFat 1 grams, Sodium 946 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 9 grams, Sugar 14 grams

RAU CAI CHUA: PICKLED VEGETABLES

Rau Cai Chua: Pickled Vegetables image

Provided by Corinne Trang

Time P1DT10m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled and cut into 2-inch long matchsticks
3 tablespoons coarse sea salt
1 pound daikon, peeled, cut into 2-inch long by 1/2-inch wide thin planks
6 tablespoons sugar
1 cup white rice vinegar
1 1/2 pounds cucumber, peeled, halved lengthwise and sliced diagonally 1/8-inch thick

Steps:

Put the carrots in a sieve set over a bowl. Toss carrots with 1 tablespoon of the salt and let stand to get rid of excess water, about 45 minutes. Gently press carrots against the sieve to remove any remaining moisture. Rinse and drain. Place the carrots in a clean kitchen towel, then twist the towel to squeeze out any excess water. Repeat the process using the daikon. Whisk together the sugar and vinegar until sugar is completely dissolved. Divide this pickling mixture among 3 quart-size plastic bags, and set 1 bag aside to use in Step 4. Add the carrots and daikon separately to the other 2 bags, seal and toss to coat evenly. Lay bags flat on a plate and refrigerate at least 24 hours, turning the bags over every hour if possible. After about 20 hours, repeat step 1 using the cucumbers. After draining, place the cucumbers in the third plastic bag of pickling mix, seal, and toss to coat. Lay the bag flat on a plate and refrigerate for 4 to 6 hours, turning bag every hour if possible. The cucumber needs only 4 to 6 hours to absorb the flavor of the vinegar marinade. Drain the carrots, daikon and cucumbers well at room temperature for 30 to 45 minutes before serving.;

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