1. Mix bomboo shoots, sweet onions, chinese celery, water chestnuts and mushrooms together in a bowl. 2. Leave the vegetables mixture aside. 3. Mix egg white, rice wine, cornstarch and a dash of salt together in a separate bowl and pour it over into the vegetables mixture above. 4. Parboil these quickly and drain. 5. Heat 3 tbsp of oil in a pan. 6. Stir-fry the ginger until fragrant. 7. Add in the vegetables mixture to stir-fry. 8. When vegetables are about ready, add in the stock, sesame oil, dash of salt, sugar and pepper to season. 9. Add in the shrimps. 10. Stir-fry till the shrimps are just cooked, then add in the cornstarch solution to thicken. 11. Stir until the mixture is quite dry. 12. Remove into a plate. 13. To serve, scoop a portion of the shrimp mixture onto a lettuce leaf, then wrap them in. ---------------------------------------------------------------------------
Nutrition
Ingredients
