Chinese Style Lettuce Wraps

I decided to make these lettuce wraps with the leftover vegetables I had in the fridge from a stir fry I made a few nights ago. I have had something similar in a Chinese restaurant once, they were the vegetarians alternative to the crispy duck pancakes. These take literally less than 5 minutes to make and taste very fresh and crisp. The recipe could of course be adapted to fit whatever vegetables you had lying around and any kind of dipping sauce would do in place of the chili sauce.

Chinese Lettuce Wraps

Ingredients
Beansprouts
¼ carrot
½ Pak Choi
1 spring onion
2 mushrooms
1 tsp soy sauce
1 tsp vegetable oil

To serve
Iceberg lettuce leaves
1 tbsp chili sauce

Method
Shred the pak choi into thin strips and slice the mushrooms, spring onion and carrot into thin batons.
Heat the oil in a small frying pan and add the chopped vegetables along with a handful of beansprouts.
Drizzle over the soy sauce and stir fry very quickly for no more than 2-3 minutes, until they have started to soften but are still crisp.
Carefully peel a couple of leaves off the outside of the lettuce and lay on a plate.
Divide the vegetable mixture between the lettuce leaves and roll/fold them up to form parcels.
Serve at once with chili sauce to dip them in.