Vietnamese Veggie Lettuce Cups
For the filling and sauce
- 2 tsp avocado oil or your favorite oil
- 2 carrots, peeled & cut into small pieces
- 1 sprig of green garlic, or 4 cloves garlic, chopped fine
- 1 TBS fresh ginger root, minced (optional)
- 1 cup of sugar snap peas, cut into bite sized pieces
- 1/4 cup of asparagus, cut into bite sized pieces
- 2 TBS soy sauce
- 2 tsp marmalade
- 1/2 tsp salt
- 2 tangerines, peeled and segmented
- 2 TBS fresh mint
Garnish and serving
- 1/4 cup oil for frying
- 1 Shallot, sliced into thin rings
- 1/4 cup rice flour or all purpose flour
- 1 tsp salt
- 12–16 small or medium lettuce leaves, washed and dried
- 2 TBS peanuts or cashews, toasted and chopped (optional)
- Sriracha or other hot sauce (optional)
- In a wok or large skillet, heat the oil on high heat. Add the carrots, garlic, & ginger, and stir-fry for 2 minutes. Add the snap peas and asparagus and stir-fry another 2-3 minutes. Turn the heat to low and add the soy sauce and marmalade. Stir and cook until vegetables are nicely glazed with the sauce, about 3-4 minutes. Remove the pan from the heat and sprinkle the salt, tangerines, and mint on top of the vegetables.
- To make crispy shallots, heat the 1/4 cup oil in a heavy skillet or wide-bottomed pot on medium-high heat. In a pie pan, mix the shallot rings, rice flour or all purpose flour and salt. Mix with your hands until every shallot feels dry to the touch on the inside and outside part of each ring. Shake off the excess flour and place the shallots into the hot oil. Fry for 2-3 minutes until golden. Use a slotted spoon to remove the shallots to a plate lined with a paper towel.
- Arrange the lettuce cups on a platter and fill with the warm vegetable filling. Top with crispy shallots and toasted nuts (optional). Put hot sauce on the table for guests to add as they prefer.
- Not Included in the Box: oil, soy sauce, salt, ginger root (optional), rice flour or all purpose flour, peanuts or cashews (optional), hot sauce (optional)
- Make it your own: Saute chopped mushrooms, sweet peppers, fresh chiles, and/or tofu along with the vegetables!