Vary the vegetables according to your taste. Other possibilities include snow or sugar snap peas, bean sprouts, and bok choy.
|1/2||cup soy sauce|
|1/3||cup seasoned rice vinegar|
|1||piece (1 inch) fresh ginger, grated|
|1||clove garlic, finely chopped|
|3||tablespoons sesame oil|
1. In a bowl, combine the soy sauce, vinegar, sugar, ginger, garlic, and sesame oil.
2. Stir well and set aside.
|2||red bell peppers, cored and seeded|
|1||pound broccoli crowns (tops)|
|1||large head Napa cabbage|
|8||ounces thin rice vermicelli|
|3||tablespoons canola oil|
|Salt, to taste|
|1||head Boston lettuce, leaves separated|
1. Thinly slice the bell pepper into 1/4-inch-thick strips.
2. Using the large holes on a box grater, grate the carrot.
3. Cut the broccoli crowns into florets.
4. Core the cabbage, separate the leaves, rinse them, and pat dry with paper towels. Stack 4 leaves at a time and cut the leaves across into 1/2-inch strips.
5. In a heatproof bowl, combine the vermicelli and hot tap water to cover. Set aside for 8 to 10 minutes, turning with tongs or chopsticks, or until tender. Drain the noodles into a colander.
6. Heat a large wok or skillet over medium-high heat. Add the oil and when it is hot, add the bell peppers, carrots, broccoli, and cabbage. Use 2 large spoons to cook the vegetables, tossing constantly, for 5 minutes or until they are almost tender.
7. Pour in half the sauce. Continue to toss for 2 minutes. Add the noodles and remaining sauce. Cook, stirring constantly, for 2 minutes or until the vegetables are tender but still have some bite. Taste for seasoning and add salt, if you like.
8. Place 2 lettuce leaves on each of 4 plates. Spoon the vegetables and noodles into the lettuce. Let each person roll up the leaves.