Chinese Lettuce WrapsIngredients
½ Pak Choi
1 spring onion
1 tsp soy sauce
1 tsp vegetable oil
Iceberg lettuce leaves
1 tbsp chili sauce
Shred the pak choi into thin strips and slice the mushrooms, spring onion and carrot into thin batons.
Heat the oil in a small frying pan and add the chopped vegetables along with a handful of beansprouts.
Drizzle over the soy sauce and stir fry very quickly for no more than 2-3 minutes, until they have started to soften but are still crisp.
Carefully peel a couple of leaves off the outside of the lettuce and lay on a plate.
Divide the vegetable mixture between the lettuce leaves and roll/fold them up to form parcels.
Serve at once with chili sauce to dip them in.