Lettuce Wraps with Stir Fry Eggplant and Fennel

By Chef Instructor Jason Osborne of the Charlotte Technical College


  • 4-6 ea Organic Lettuce Leaves (Red Oak, Romaine etc)
  • 1 oz Sesame Oil
  • 1 tsp Ginger, peeled, Minced
  • 1 tsp Garlic, peeled, Minced
  • 1 Tbsp Scallions, sliced 1/8” thick
  • 1 TBSP Hot pepper, Minced
  • ½ Cup Fennel, small dice
  • ½ Cup Sweet Peppers, small dice
  • ¼ Cup Daikon Radish, (mascerated), small dice***
  • ½ Cup  Eggplant, Large Dice, Roasted & Cooled
  • 3 Tbsp. Oyster sauce
  • 3 TBSP  Hoisin sauce
  • 2 Tbsp Worden Farm Mint, rough chopped
  • To Taste Salt and Pepper


  1. Prepare and Wash lettuce cups, dry well and keep cold.
  2. Heat sesame oil in a pan and stir fry ginger, garlic and scallions until aromatic. Add Chilis and cook 10 seconds.
  3. Add fennel, daikon and sweet peppers. Cook until tender, don’t overcook. Add oyster sauce, hoisin sauce roasted eggplant and mint. Season as needed. Voila.

****to mellow the intense flavor and aroma of the daikon radish, toss the diced radish in a pinch of sugar and kosher salt. Let sit for two hours, drain liquid, and rinse.