Advertisement
Ingredients
FOR THE SAUCE
2 tablespoons soy sauce
1 tablespoon red wine vinegar or other vinegar
1 tablespoon red wine or dry sherry
1 ½ teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon cornstarch
FOR THE FILLING
16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes
2 tablespoons vegetable oil
4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup
3 carrots, peeled and finely diced to make 1 cup
4 scallions, white and green parts, trimmed and minced to make ¾ cup
2 ounces firm tofu, finely diced
1 teaspoon dark sesame oil
2 to 3 tablespoons lightly toasted pine nuts
FOR THE SERVE
8 to 12 whole bibb, Boston or iceberg lettuce leaves
Hoisin sauce as needed
Nutritional analysis per serving (4 servings)
22 grams carbs; 221 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 5 grams fiber; 512 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
FOR THE SAUCE
- Step 1
For the sauce: In a small bowl, whisk together the soy sauce, vinegar, wine, sugar and pepper. In another small bowl, stir together the cornstarch with 1 tablespoon water. Set bowls aside.
- Step 2
For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1 ½ cups. Place a large wok over high heat and add oil. When oil is hot, add mushrooms, celery, carrots and scallions. Stir-fry until celery and carrots are crisp-tender, about 45 seconds. Add soy sauce mixture and stir for 20 seconds. Add cornstarch mixture and stir until thickened, about 30 seconds.
- Step 3
Add tofu and toss gently, being careful not to break up tofu. Add sesame oil and toss again. Transfer to a serving bowl and sprinkle with pine nuts.
- Step 4
To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce. Spread about ¼ teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture. Roll up leaf and eat with your fingers.
Private Notes
Comments
Will make again. Added ginger and garlic. Delicious!
I put the mushrooms carrots and celery in the food processor- probably chopped a little too fine- very soft texture. added peanuts for a little crunch- my partner loved it. I’ll try again and dice by hand.
I used fresh shiitake mushrooms, because they were available. Made it in advance for lunch and it reheated well. A bit messy to eat, but tasty.