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 3/4 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
250 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 7 grams protein; 524 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
For the sauce
- 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.
- For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1 1/2 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.
- 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.
- To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce. Spread about 1/4 teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture. Roll up leaf and eat with your fingers.
20 minutes
Dining and Cooking