Thursday, 7 January 2010

Vegetarian Parcels, an alternative to spring rolls!

When having to cook for vegetarians, my mind works extra hard to make sure, I don't accidentally include meat into the dishes. I also was thinking of making spring rolls but lo and behold, the asian grocery stores were closed for the holidays. I had however romainne lettuce, a load of different mushrooms, morsels (wood ears) and of course paprikas. So, I came up with Vegetarian Parcels:


250 gms                      white button mushrooms - diced
4 - 5 pieces                 dried shiitake mushrooms - soaked in hot water and then diced
4 - 5 pieces                 dried morsel (wood ears) - soaked in hot water and then diced
2                                 paprikas - red and yellow for colour - diced
1 stalk                         leek - washed and diced
1 whole                       romainne lettuce - leaves washed and set aside
2 rounds                      sesame oil
1 tbsp                          oyster sauce
2 dashes                      dark soy sauce
2 dashes                      soy sauce
1/2                              red onion - diced
1 tbsp                         cornstarch (with 1 1/2 tbsp water)
                                   Pepper to taste


  1. First prepare all the ingredients for chopping. 
  2. Heat up a medium pot, add in vegetable oil. Add in diced red onion and stir till fragrant. Then add in shiitake mushrooms and leek. Cook for about 2 minutes then add in morsels. Continue stirring. Pour in the mushroom water as stock. Bring to boil. Reduce heat and let simmer.
  3. After 10 minutes, add in button mushrooms. When button mushrooms blend in with the rest, add in oyster sauce, dark and light soy sauce. Stir until mixture is covered with the sauces. 
  4. Finally add in paprikas. Continue stirring. Then add in cornstarch mixture to thicken the sauce. Add in pepper to taste and finally sesame oil. Stir and switch off the gas. Let it seat.
  5. Lay out romainne lettuce around the plate. Dish out vegetables on to the romainne lettuce. It can be eaten cold or warm.
If you want some kick, then, when cooking, add in diced red chillies. If you wish to serve with a dip, then pour a side of sweet chilli sauce for your guests to enjoy. I know I enjoyed it. My vege friends loved it!

Cooking for the vegetarian at heart,
The Innovative Baker

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