This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner.
4-6 ea Lettuce Leaves (Any variety)
1 oz Sesame Oil
1 tsp Ginger, peeled, Minced
1 tsp Garlic, peeled, Minced
1 Tbsp Scallions, sliced 1/8” thick
1 TBSP Worden Farm Hot pepper, Minced
½ Cup Zucchini, small dice
½ Cup Yellow Squash, small dice
¼ Cup Sweet Pepper, small dice
¼ Cup Cucumber, (macerated), small dice
¼ Cup Sweet Onion, Small dice
½ Cup Eggplant, Large Dice, Roasted & Cooled
3 Tbsp. Oyster sauce
3 Tbsp Hoisin sauce
2 Tbsp Worden Farm Mint, rough chopped
2Tbsp Worden Farm, Cilantro, rough chopped
To Taste Salt and Pepper
- Wash and prepare lettuce cups, dry well and keep cold.
- Heat sesame oil in a pan and stir fry ginger, garlic and scallions until aromatic. Add chilis and cook 10 seconds.
- Add zucchini, yellow squash, sweet onions and sweet peppers. Cook until tender, don’t overcook. Add cucumbers, oyster sauce, hoisin sauce, roasted eggplant, cilantro and mint. Season as needed and serve into lettuce wraps. Voila.
Many thanks to Chef Instructor Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe for sampling on the farm!