Lettuce Wrap with Burdock Root
Kathleen YAU, Executive Committee of Hong Kong Nutrition Association, said "The dish has a unique texture. Burdock root, soya bean sprout and yard long-bean are crunchy vegetables. When compared to duck meat that is more commonly used as stuffing, this combination is lower in fat content. The flavour of shiitake mushroom will give you an unforgettable taste."
Ingredients (Serve 2):
| Burdock Root | 1/3 piece |
| Soya Bean Sprout | 1 1/2 bowls |
| Yard Long-Bean | 1 bowl |
| Shiitake Mushroom | 3 pieces |
| Lettuce (cut into small pieces) | 1 stalk |
| Peanut Oil | 1/2 teaspoon |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Light Soy Sauce | 1/2 teaspoon |
Cooking Method:
| 1. | Mince and roast burdock root until dry. |
| 2. | Cook soya bean sprouts, yard-long beans, shiitake mushrooms and lettuce in boiling water. |
| 3. | Heat oil in a wok. Stir-fry soya bean sprouts, green yard-long beans and shiitake mushrooms. Season with salt, sugar and light soya sauce. Place on top of lettuce. Serve. |
This recipe is provided by Bodhisattva Vegetarian Restaurant.
Extract from CookSmart, Issue 8
