1 Iceberg lettuce , or even cabbage leaves
2 Red Bell pepper (Capsicum) , finely chopped
1 Green zucchini , finely chopped
1/2 cup Sweet corn , steamed
200 grams Tofu , chopped (optional)
4 Spring Onion (Bulb & Greens) , chopped
1 inch Ginger , grated
1/2 teaspoon Black pepper powder
2 tablespoon Zesta Soy sauce
1 teaspoon Zesta Chilli sauce
1 teaspoon Zesta Hot Tomato Ketchup
1 tablespoon Sesame (Gingelly) Oil , for stir frying
Salt , to taste
To begin making the Lettuce Wraps with roasted vegetables, get all the ingredients ready. We will first roast the vegetables in a wok.
Heat oil in a wok on medium high heat; add the ginger, spring onions, red bell pepper, zucchini and sweet corn.
Stir fry on medium heat until the red peppers and vegetables have shrunk in size and are well roasted.
Once the vegetables are roasted add in the remaining ingredients like sauces and spices, except the lettuce and toss on high heat for a few minutes. Turn off heat and our filling is ready to be wrapped into the lettuce.
Separate the leaves from the lettuce, place them in a platter and place the stir fried roasted vegetable filling in a bowl.
And how do you serve the Lettuce Wraps with roasted vegetables?
Allow the family to make their own wraps by placing a portion of the filling into the lettuce leaves to wrap and eat.
Transfer the shortcakes to a parchment paper-lined baking sheet.
Brush with beaten egg; sprinkle with raw sugar.
