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Lettuce Wrap

The colorful vegetable mix give you a refreshing feeling. When I make this mixture of ingredients. That's remind me my Dearest Grandmother's recipe. The vegetable was using on this dish call jicama, to add the dish more crunch in your mouth.



Ingredients:

- 1 iceberg lettuce
- 1 jicama
- 2 carrot stick
- 2 celery stick
- 1 package of mushroom (Suggest    king oyster mushroom)
- Garlic clove
- Hoisin sauce
- Mushroom sauce
- 1 package of dried rice noodle.

Instructions:

Clean lettuce and pull each one of the leave out ready for wrap. ground or chopped carrot, celery, mushroom and jicama set aside. Fried the dried rice noodle into a hot broiling oil and remove from heat and put on the paper towel to drain out the excess oil, crush that and set aside for use later. Heat up the sauce pen at medium high heat brown the garlic then add vegetable and turn to high to evaporate out the water from the vegetable. Add 4 teaspoon of hoisin sauce and 1 teaspoon of mushroom sauce, 1/2 teaspoon of salt. Until everything completely cooked remove from heat, let it sit for around 15 minutes for cool down, then mix into the fried noodle to serve.To wrap: Use one piece of lettuce leave and put 1 or 2 spoon of filing to wrap. Enjoy!

Tips 1: When fried the dried noodle make sure the oil are hot enough, to test of oil put a little piece of noodle into the hot oil, if it's expend in a second means it's hot enough.
Tips 2: When stir fried the vegetable it might have a lot of water, you may drain it out as much as you could.
Tips3: When wrapping you might apply some more hoisin sauce on the lettuce to have a better taste.

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