Mushrooms in Lettuce Wraps

"This is an adaptation of a Cantonese banquet dish."
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  • Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper.
  • In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside.
  • Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups.
  • Heat a wok over high heat and add oil.
  • Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds.
  • Add soy sauce mixture and stir for about 20 seconds.
  • Add cornstarch mixture and stir until thickened, about 30 seconds.
  • Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts.
  • To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.

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