Lettuce wrap-ish

This recipe made use of the delectable romaine lettuce in our weekly organic food basket. Though tasty, however, iceberg lettuce probably would have been more suitable, purely in terms of physics. In other words, the “wrap” part of this didn’t work out so well.

BUT! It was delicious.

The wrap filling consisted of organic veggies freshly grown in Quebec:

  • juicy eggplants
  • carrots
  • tiny bok choy
  • firm tofu (もめんどうふ)

The first step was to chop everything into tiny pieces.

The cooking began with the eggplant sauteed in canola oil. The other veggies were added next and allowed to steam with a lid covering the pan. This procedure made the eggplant particularly melty when eaten.

Next, the following was added:

  • soy sauce
  • sake
  • miso
  • mirin
  • oyster sauce (a tiny bit)

The filling was then arranged on the lettuce leaves.

Advertisements

Comments are closed.

%d bloggers like this: