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Stir-fried vegetables with rice noodles in lettuce wraps

(Karoline Boehm for The Boston Globe)
September 14, 2011

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Serves 4

Vary the vegetables according to your taste. Other possibilities include snow or sugar snap peas, bean sprouts, and bok choy.

SAUCE

1/2 cup soy sauce
1/3 cup seasoned rice vinegar
2 tablespoons sugar
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.

VEGETABLES

2 red bell peppers, cored and seeded
3 large carrots
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.

Julie Riven