Vegetarian Lettuce Cups | Quick & Easy To Make Starter Recipe | Divine Taste With Anushruti

Ingredients: (Serves 4)

Iceberg Lettuce

3/4 cup water

2 tsp cornflour or cornstarch

1 tsp sugar

3 tbsp sesame oil

1 tbsp ginger

2 cups vegetables, finely chopped (cabbage, beans, carrot, corn)

1 tbsp light soy sauce

1 dry red chili,

roasted pepper

salt

2 tbsp toasted walnuts, crushed

Method:

- Separate the Ice berg lettuce leaves and soak them in ice cold water. This will help to keep the leaves crisp. So, do not miss this step.

- In a bowl, put in 3/4th cup water and mix in the cornstarch and sugar. Keep aside.

- In a wok, heat the sesame oil and put in the ginger. Stir fry it for a minute and then add all the finely chopped vegetables.

- Stir fry all the vegetables, until done for about 4 to 5 minutes.

- Put in the water cornflour mixture, soy sauce, crushed red chili, pepper and salt. Cook until the sauce thickens, which should take about 3 to 4 minutes. Take off the heat and sprinkle in the toasted walnuts.

- Place a portion of the vegetables over a crisp lettuce cup and repeat with the other leaves until the vegetables are used up.

- Serve as a starter or a side.