Butter Lettuce Cups with Tofu and Shiitake Mushrooms

These appetizing lettuce cups also make a light and satisfying supper for 2 or 3.

MAKES 4 TO 6 SEVINGS

6 dried shiitake mushrooms, soaked in 1 cup hot water to cover 20 minutes, or until softened

1 tablespoon peanut oil

10 ounces extra-firm tofu, drained and chopped

2 scallions, white and green parts separated, thinly sliced

3 large cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1 medium carrot (about 2 ounces), chopped

1⁄2 cup drained and chopped canned water chestnuts

1 tablespoon reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil Salt and freshly ground black pepper, to taste

1 head butter lettuce or red leaf lettuce, washed, leaves separated, and patted dry

Hoisin Sauce, or prepared hoisin sauce, to serve

Fresh Chili Garlic Sauce (below), to serve

Drain the mushrooms, reserving 1⁄4 cup of the soaking liquid. Strain the reserved soaking liquid through a coffee filter or paper towel to remove any grit. Rinse the mushrooms; remove and discard the stems. Chop the caps and set aside.

In a wok or large nonstick skillet, heat half the peanut oil over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer tofu to a holding plate and set aside. Heat the remaining 1⁄2 tablespoon of peanut oil and add the mushrooms, white parts of the scallions, garlic, ginger, and wine; cook, stirring, 30 seconds. Add the carrot and reserved soaking liquid and cook, stirring, 3 minutes, or until carrot and mushrooms are tender. Return the tofu to the skillet and add the water chestnuts and reserved scallion greens; cook, stirring, 1 minute. Remove from heat and stir in the soy sauce, sesame oil, salt, and pepper; let cool about 10 minutes, stirring a few times.

To serve, fill each lettuce leaf with 2 to 3 tablespoons of the filling. Serve at once, with Hoisin Sauce and Fresh Chili Garlic Sauce, below, passed separately.

{PER SERVING} (per 1⁄4 of recipe, without sauces) Calories 167 • Protein 9g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 5g • Sodium 175mg

FRESH CHILI GARLIC SAUCE

This fresh hot sauce is also a fat-free way to spice up plain rice, noodles, and vegetables.

MAKES ABOUT 1⁄2 CUP

10 to 12 small fresh red chili peppers, stemmed, cut crosswise in half

6 tablespoons distilled white vinegar

6 large cloves garlic, finely chopped

2 to 3 teaspoons sugar

1 teaspoon salt

In a food processor fitted with the knife blade, or in a blender, process or blend all ingredients until smooth. Transfer to a covered glass jar and refrigerate a minimum of 1 day, or up to 2 weeks.

{PER SERVING} (about 1 tablespoon, or 1/8 of recipe) Calories 39 • Protein 2g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 1g • Sodium 272mg

hancheng

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