Crunchy Rendang Vegetable Lettuce Wraps - Recipe by The Spice Tailor

Ingredients

1 pack The Spice Tailor Indonesian rendang
1 head romaine lettuce or 1/2 iceberg lettuce, leaves left whole
120 g shiitake mushrooms, sliced
100 g firm tofu, chopped
100 g water chestnuts, chopped
100 g carrots, finely diced or grated
75 g sweetcorn nibs
50 g green beans, cut into 1/2 cm lengths
1-2 Tbs vegetable oil
Salt or soy sauce to taste

Method

Cook the rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.

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 soy sauce and simmer for another minute.

Add the rest of the vegetables and stir-fry for 2-3 minutes.

Remove the chilli and other whole spices from the rendang sauce and stir into the vegetables.

Spoon into the lettuce leaves and serve garnished with some julienned carrot.

Credits: The Spice Tailor

Photo Credits: The Spice Tailor