Turn over a new leaf to find loads of goodness and taste

Here a traditional Cantonese dish gets a unique twist. Playing with the flavours, the vegetable lettuce wrap acquires the taste of mint salad which is served with a special sauce. Its primary ingredient lettuce then adds to its nutrition value making it a wholesome affair.

Vegetable Lettuce Wrap

For Cooking Sauce:

1 tbsp - hoisin sauce

1 tbsp - soy sauce

1 tbsp - dry sherry

2 tbsp - oyster sauce,

2 tbsp - water

1 tsp - sesame oil

1 tsp - sugar

2 tsp - cornstarch

For Marinade:

1 tsp - cornstarch

2 tsp - dry sherry

2 tsp - soy sauce

1 tsp - chilli sauce

2 tsp - water

2 tbsp - sesame oil

1 tsp - fresh minced ginger

2 garlic cloves, minced

2 green onions, minced

1/4 large red onion, minced

4 ounces bamboo shoots, diced

4 ounces water chestnuts, diced

1 (8 ounce) package cellophane noodles,

1 bunch green leaf lettuce


Mix the ingredients of cooking sauce in a bowl and set aside.

In a medium sized bowl, combine sherry, soy sauce, chilli sauce, sesame oil, cornstarch, and water. Mix well. Allow to marinate for 15 minutes.

Heat wok or skillet over medium-high heat. Add the mixed oil. Set aside.

Add ginger, garlic and onion and stir-fry for about a minute. Add bamboo shoots and water chestnuts. Stir-fry for another 2 minutes. Add cooking sauce and cook until thickened (about 2 mins).

Place prepared cellophane noodles onto a platter. Serve with lettuce and spicy sauce.

About the chef

Chef Eric Khoo Thiam Haut has a flair for innovation and food sense. Authentic Chinese cuisine is his USP. Being Chinese, he knows the cuisine inside out. He has an experience of more than 32 years and has served as a chef in various places across the world. He has served as food demonstrator in a Michelin star restaurant and many high-end food outlets around the world. His journey in India has started from Royal China, New Delhi.