Crunchy Rendang Vegetable Lettuce Wraps

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I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.

Ingredients

1 pack of The Spice Tailor Indonesian Rendang
1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
120g shiitake mushrooms, sliced
100g firm tofu, chopped
100g water chestnuts, chopped
100g carrots, finely diced or grated
75g sweetcorn nibs
50g green beans, cut into ½ cm lengths
1-2 tbsp veg oil
Salt or soya sauce to taste

Method

Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
Add the rest of the vegetables and stir-fry for 2-3 minutes.
Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
Spoon into the lettuce leaves and serve garnished with some julienned carrot.

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Crunchy Rendang Vegetable Lettuce Wraps

Indonesian Rendang

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