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This is a really tasty recipe that we developed for the fresh, bright medley of flavors. It also turns out to be a meal that suits vegans and vegetarians. If you're making it for non-meat eaters, be sure you're using vegetarian or vegan oyster sauce and mirin.
Serves 2 - 4
Stir-fry the first 6 ingredients quickly in a hot wok, using peanut or canola oil, adding ingredients one at a time in the order above. Add all remaining ingredients (except the lettuce).
Combine by tossing quickly, and serve on romaine lettuce leaves. Wrap the lettuce around the filling and eat like a taco.
This recipe may also be enjoyed in winter by serving with angel hair pasta instead of the lettuce. If you do that, it’s also nice to add finely julienned slices of cucumber, to add some extra crunch.
Visit my blog, Orange County Locavore, to see more of my recipes.
This recipe was provided by The Oc Locavore from Irvine.