Lettuce Wrap with Burdock Root

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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 Root1/3 piece
Soya Bean Sprout1 1/2 bowls
Yard Long-Bean1 bowl
Shiitake Mushroom3 pieces
Lettuce (cut into small pieces)1 stalk
Peanut Oil1/2 teaspoon
Salt1/2 teaspoon
Sugar1/2 teaspoon
Light Soy Sauce1/2 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