Stir-Fried Rainbow Vegetables with Lettuce Cups

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  • 100 g carrots
  • 100 g tinned bamboo shoots
  • 100 g courgettes
  • 100 g celery heart
  • 100 g red or green pepper (about 1)
  • 100 g pressed seasoned bean curd
  • 15 g chinese dried mushrooms
  • 225 g iceberg lettuce
  • 1.50 tblsp oil (preferably groundnut)
  • 1 tblsp coarsely chopped garlic
  • 3 tblsp finely chopped shallot
  • 3 tblsp finely chopped spring onion
  • 2 tsp light soy sauce
  • 2 tsp shaoxing rice wine or dry sherry
  • 3 tblsp oyster sauce
  • 0.50 tsp salt
  • 0.25 tsp freshly ground or 5 peppercorn or black pepper
  • dried bean thread noodles (fried in oil and drained)
  • accompaniment:
  • 4 tblsp hoisin sauce


  1. Peel and cut the carrots into 5cm (2-inch) long, fine shreds.
  2. Cut the bamboo shoots, courgettes and pepper into 5cm (2-inch) fine shreds also. Soak the dried mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid.
  3. Trim off the stems and shred the caps into 5cm (2-inch) long strips.
  4. Finely shred the celery heart, peppers and pressed bean curd.
  5. Separate and wash the lettuce leaves, spin the leaves dry in a salad spinner and set them aside in the refrigerator.
  6. Heat a wok or large frying-pan over high heat until it is hot.
  7. Add the oil, and when it is very hot and slightly smoking, add the garlic, shallots and spring onions and stir-fry for 20 seconds.
  8. Then add the carrots and stir-fry for another minute.
  9. Now add the remaining vegetables (except the lettuce), the soy sauce, Shaoxing rice wine or dry sherry, vegetarian oyster sauce, salt and pepper and stir-fry the mixture for 3 minutes.
  10. Turn onto a platter.
  11. Arrange the lettuce and noodles on separate platters, put the Hoisin Sauce into a small bowl, and serve at once.


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