🇨🇳 Chinese Vegetarian

Baby Corn Lettuce Wraps

Name: Baby Corn Lettuce Wraps
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 tbsp Yogurt; to taste Salt; 2, sliced Tomato; 2 cloves, minced Ginger; 1 tbsp Oyster Sauce; 4 Flatbread or Tortillas; 1/2, shredded Lettuce; 1 tbsp Peanut Oil; 300 g Baby Corn; 1 Iceberg Lettuce; 100 g Water Chestnuts

🇨🇳 Chinese

Everything good rolled into one: juicy baby corn, crisp vegetables and creamy sauce in a soft wrap. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 2 Easy

Ingredients

Yogurt4 tbsp
Saltto taste
Tomato2, sliced
Ginger2 cloves, minced
Oyster Sauce1 tbsp
Flatbread or Tortillas4
Lettuce1/2, shredded
Peanut Oil1 tbsp
Baby Corn300 g
Iceberg Lettuce1
Water Chestnuts100 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Season the baby corn with the garlic, salt and half the spices, then cook in the Peanut Oil until browned and juicy.
2
Warm the flatbreads in a dry pan until soft and pliable, about 30 seconds a side.
3
Stir the yogurt with a pinch of salt and a squeeze of rice vinegar for a quick sauce.
4
Pile the baby corn onto each bread with lettuce, tomato and the yogurt sauce.
5
Roll tightly, wrap the bottom half in paper, and eat while the filling is still warm.

Chef's tip

For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: Asian inspired Chicken & Baby Corn Lettuce Wraps · on YouTube