Facebook Crunchy Rendang Vegetable Lettuce Wraps Recipe | The Spice Tailor

Crunchy Rendang Vegetable Lettuce Wraps

I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
  • 4-5serves
  • 15mins prep
  • 12mins cook
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
Made with
Indonesian Rendang

Indonesian Rendang

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Ingredients

  • 1 pack of The Spice Tailor Indonesian Rendang
  • 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
  • 120g shiitake mushrooms, sliced
  • 100g firm tofu, chopped
  • 100g water chestnuts, chopped
  • 100g carrots, finely diced or grated
  • 75g sweetcorn nibs
  • 50g green beans, cut into ½ cm lengths
  • 1-2 tbsp veg oil
  • Salt or soya sauce to taste

Method

  1. Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
  2. Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
  3. Add the rest of the vegetables and stir-fry for 2-3 minutes.
  4. Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
  5. Spoon into the lettuce leaves and serve garnished with some julienned carrot.

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