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.