Yam Bean Lettuce Wrap (沙葛生菜包)Ingredients:
- Carrot diced (紅蘿蔔粒) ½ cup
- Celery sticks diced (芹菜粒) ½ cup
- Yam Bean diced (沙葛粒) ½ cup
- Bai He (百合) Fresh Lily Bulb 2
- Dry Scallion chopped (乾蔥) 1 tablespoon
- Garlic chopped (蒜頭) 2 teaspoons
- Fresh Shrimp (鮮蝦) 200 gram
- Head Lettuce Leaves (圓生菜葉) 10 pieces
- Corn starch 1 tea spoon
- Light Soya Sauce (生抽) 2 teaspoons
- Appropriate amount of table salt, white pepper powder, sesame oil, sugar
Cooking methods:
- Wash the fresh lily bulb and peel into pieces
- Remove shells and clean the shrimps. Dry shrimps on paper towels.
- Stir well and coat shrimp with ¼ teaspoon salt, ½ teaspoon corn starch and add
white pepper powder and sesame oil to taste. Marinate for 30 minutes. - Dice carrot, celery sticks, yam bean, garlic and dried scallion
- Heat wok with 1 tablespoon of oil, put in ½ of the garlic and dried scallion and stir
fry about 10 seconds. - Add shrimps and stir fry until shrimp is just cooked, dish up.
- Pour 1 tablespoon of oil to the heated wok; pour in the reminding garlic and dried
scallion in and stir for a few seconds. - Add carrot, celery, yam bean and lily bulb, stir for 2 minutes
- Add shrimps, stir well
- Add 2 teaspoons of light soya sauce, ½ teaspoon of sugar and a little corn starch
water, mix, dish up. - Lay out a lettuce leaf and spoon a heaping teaspoon of the shrimp and vegetable
mixture into the middle. The lettuce wraps are designed to be eaten "taco-style,"
with the lettuce/shrimp mixture folded into a package. Serve.
Actions/Indications/Functions:
- Eliminate toxin from alcohol
- Lower blood pressure
- Promote body fluid generation to stop thirst