AMAZING vegetarian lettuce wraps

Serves 2 as a meal (or 3 with small appetites), or 4 if you add a side like fried rice(try the miracleemergency baked fried rice, if you don’t have day-old rice).

1. Oyster sauce – vegetarian options available these days, even at large grocery stores in Australia. Else, Hoisin works great (though you get a five spice flavour which is lovely, just different!)

2. Soy sauces:* Light soy sauce can be substituted with all purpose soy sauce but not dark soy sauce (too intense). More on different soy sauces here.* Dark soy can be substituted with more light or all-purpose soy sauce

3. Chinese cooking wine(“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Chinese dishes. Substitute with Mirin, cooking sake or dry sherry. More info on Chinese cooking winehere.

Non alcoholic sub– use 1/2 cup (125 ml) low sodium chicken broth/stock instead of water + Chinese cooking wine, expect to simmer filling for an extra 1 minute as it will take slightly longer to thicken.

4. Tofu – Use a firm or extra firm tofu, not silken tofu. It needs to be firm enough so you can crumble it like mince / ground meat. Tub label will specify it is firm tofu (also, give it a squeeze!).

5. Lettuce leaves – Chinese san choy bow lettuce wraps served at restaurants here in Australia use iceberg lettuce. At fancy places, they cut into neat rounds! But honestly, any lettuce leaves where filling can be bundled inside, or have a natural cup shape works fine. Crispy (cos / romaine lettuce) or soft, pliable leaves (like butter lettuce).

6. Leftover filling will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving, assuming 2 servings. Excludes toppings.