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Vietnamese Lettuce Wrap
From Athens Locally Grown
<p>With a culinary tradition that some have called “French cooking in a Chinese kitchen” or vice versa, Vietnamese cooking is nutritious, delicious, and locally-based. Although some of the ingredients may be unfamiliar to many of us, other things are universal — here, a quick and simple stir-fry with root vegetables combines with lettuce and a variety of fresh herbs for the perfect summer lunch! This is one of several recipes we’ve enjoyed from this nice little paperback cookbook (and I promise it won’t have you thinking “tofu again!”). If you don’t have all the listed herbs, mix and match with what you have.</p>Source: Vietnamese Fusion Vegetarian Cuisine, by Chat Mingkwan. 2007. (Entered by Janice Matthews)
Serves: About 4, depending on their appetites
Step by Step Instructions
- Combine tofu, stir-fry sauce and seasonings in a bowl. Cover and marinate in the refrigerator for 1 hour or more.
- Prepare the vegetable accompaniments -- clean the lettuce or cabbage and separate into individual leaves. Clean the herbs, trimming and discarding any tough stems, and separating the rest into small pieces.
- When it's time to eat, heat a wok or skillet over medium heat, add oil and both potatoes, and cook, stirring, for 3-4 minutes until potatoes are light brown and cooked through. Remove from wok and set aside.
- Add a bit more oil to the wok, and raise heat to high. Stir in onion and cook 1-2 minutes, until light brown. Add marinated tofu and reserved potatoes, stir, and cook until all is heated through. Transfer to a serving platter and serve with the vegetable accompaniments.
- To eat, fill a lettuce leaf with the tofu mixture, and top with the fresh herbs. Wrap the leaf and eat by hand.
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