Vegetable Wrap

04 January 2020

Article by: Dietetics & Nutrition Services

Ingredients (3 servings)

Filling

3 large iceberg lettuce leaves
3 water-chestnut, peeled and diced
1 sheet of Fuchok, soaked and diced
pinch of salt & pepper

50g of carrot, diced
50g of celery, diced
1 tsp of sugar
1 tsp of sesame oil
1 tbsp of corn flour

Sauces

1 tbsp vegetable oil
1½ cup of vegetable or chicken stock
1 tbsp of oyster sauce
1tbsp of corn flour

 

INSTRUCTION

1. Blanch lettuce leaves in boiling water until soften. Soak in cold water for 30 seconds.
2. Mix diced water chestnut, fuchok, carrot and celery in a bowl. Add in sugar, sesame oil, corn flour, salt and pepper. Mix well.
3. Wrap the mixed ingredients with a lettuce leave.
4. Steam for 5 minutes.
5. Drizzle sauce on top of vegetable wrap before serve.

SAUCE

1. Heat oil in frying pan. Add in vegetable stock and oyster sauce. Bring to boil.
2. Thicken the sauce with corn flour dispersed in water.

NUTRITIONAL INFORMATION/SERVING

Energy 120 kCal
Protein 2 g
Fat 8 g
Carb 10 g
Fibre 0.5 g
Sodium 480 mg

 

Tags: dietetics,nutrition

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