A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!
or as needed, freshly minced
scallions, spring or green onions
cremini or white, sliced
tough ends removed and thinly sliced
thinly slice into 1/8-inch matchsticks
optional, green or yellow, thinly slice into 1/8-inch matchsticks
sweet red bell peppers
any color, thinly slice into 1/4-inch strips
or jalapeno, thinly slice into 1/4-inch strips, optional
drained and thinly sliced
1 package, smoked, slice into 1/2-inch strips, optional, or 1 cup of cooked and shredded chicken
soy sauce, tamari
or to taste
or to taste, optional, or add 1/2 tablespoon sugar, 2 teaspoons of cornstarch mixed with a few tablespoons of water
chili garlic sauce
or to taste, or add some red pepper flakes and more garlic to taste
or to taste
peeled and seeds removed, slice into 1/8-inch matchsticks
as needed, prefer larger leaves, well washed and pat dry, separated
Heat the vegetable oil in a wok or a large nonstick skillet over medium high heat.
Add the ginger, garlic, and scallions, stirring, and cook for about 1 minute.
Add the mushrooms, stirring, and cook for 2 minutes.
Stir in carrots, celery, zucchini if using, both sweet bell peppers and banana pepper or jalapeno if using, and cook for about 3 to 5 minutes until the vegetables are tender but still crispy.
Add the water chestnuts and smoked tofu or shredded chicken, stirring, and cook until the tofu or chicken is cooked through about 2 minutes.
Add all the sauce ingredients to taste, stirring, and cook for another 1 minute until thickened and well coated.
Remove from the heat, stir in the cilantro and cucumber.
Place the lettuce leaves on the serving plate.
Spoon 1 to 2 tablespoons of stir-fried vegetables onto each leave, depending on the size of the leave.
Serve and enjoy!