Vegetable Wrap
04 January 2020
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
- Blanch lettuce leaves in boiling water until soften. Soak in cold water for 30 seconds.
- Mix diced water chestnut, fuchok, carrot and celery in a bowl. Add in sugar, sesame oil, corn flour, salt and pepper. Mix well.
- Wrap the mixed ingredients with a lettuce leave.
- Steam for 5 minutes.
- Drizzle sauce on top of vegetable wrap before serve.
SAUCE
- Heat oil in frying pan. Add in vegetable stock and oyster sauce. Bring to boil.
- 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
