Cooking with Lentil Sprouts 3 – Lentil Sprouts with Pine Nuts Lettuce Wrap

This recipe is an adaptaion of Minced Duck with Pine Nuts from my cookbook “My Students’ Favorite Chinese Recipes updated edition”

Lentil Sprouts with Pine Nuts Lettuce Wrap

1 – 1½ cups steamed lentil sprouts
2 – 4 dried Chinese mushrooms, soaked to soften, remove and discaard stems, dice caps (save soaking liquid and use in cooking)
½ – 1 yellow pepper, cut into about ¼ inch dice
½ – 1 red pepper, cut into about ¼ inch dice
½ – 1 cup zucchini, cut into about ¼ inch dice (I use slices without the seeds)
½ – 1 red onion, cut into about ¼ inch dice
2 tablespoons ginger wine
1 – 2 tablespoon soy sauce, regular or gluten free
1 – 2 tablespoons oil
1 teaspoon kosher salt or to taste
ground black or white pepper to taste
4 ounces toasted pine nuts
2 – 3 tablespoons chopped cilantro (optional)
1 – 2 teaspoons Asian sesame oil
2 – 4 tablespoons broth/reserved mushroom soaking liquid or as needed
1½ teaspoon cornstarch combined with 2 tablespoons water or reserved mushroom soaking liquid (may not be needed)
1 – 2 heads Boston or Romaine lettuce, separate leaves, wash and pat dry well, arrange on a serving platter
2 – 4 tablespoons hoisin sauce placed in a small serving dish
1 – 2 tablespoons Asian chili sauce (optional) placed in a small serving dish

1. Add 1 – 2 tablespoons oil in preheated wok or frying pan. Add salt, lentil sprouts, yellow and red peppers, zucchini and onion. Stir-fry until zucchini turns a bright green color. Add ginger wine and soy sauce, continue stir frying until vegetables reached desired doneness, adding broth or mushroom soaking liquid one tablespoon at a time if wok or frying pan is dry and to prevent burning. Stir in sesame oil.
2. Give cornstarch mixture a good stir and add to wok (if needed to tighten liquid.)
3. Remove to a serving platter. Garnish with pine nuts and cilantro.
Brush a little hoisin sauce and chili sauce (if using) on a lettuce leaf, spoon some of the sprouts mixture on top. Fold and eat.

VARIATION – Lentil Sprouts with Pine Nuts in Pita Pocket

DSC02565editp copyIngredients
Small pita bread cut across into 2 half-moon pieces
Leaf lettuce tear into smaller pieces

1. Brush a bit of hoisin sauce and/or Asian chili sauce on the inside of pita pocket.
2. Tuck a piece of leaf lettuce into the pocket.
3. Spoon lentil sprouts mixture (recipe above) into pita pocket. Enjoy.

Related posts you might be interested in:
Click here for Growing Lentil Sprouts
Click here for Lentil Sprouts Soups
Click here for Winter Lentil Sprouts Salad

Copyright © by Norma Chang


About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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24 Responses to Cooking with Lentil Sprouts 3 – Lentil Sprouts with Pine Nuts Lettuce Wrap

  1. This sounds delicious! I’m going to get some lentils and make this. Thank you for all your wonderful recipes!

  2. Wow, Norma, this is great! I have lentil sprouting, and pita bread, I can make it! Thank you!

  3. Kim says:

    Yum! Looks beautiful too.

  4. Joanne Ozug says:

    Interesting, I’ve never seen lentil sprouts before. Looks great in the lettuce wraps!

  5. Your lettuce wrap looks delicious! So colorful, too.

  6. Yum 🙂 even though my partner and I are such meat lovers ~ I’d still love to try this recipe and I love pine nuts hehe thanks as always Norma 😀

  7. Sydney Jones says:

    Norma, these lettuce wraps look so healthy and delicious! I was just looking for something to do with lentils!

  8. That looks really tasty and spring like Norma-and I liked the idea of serving it in pita bread! I’ve never cooked with hoisin sauce before so will have to get some so I can try all your delicious recipes!

  9. Love the idea of making a pita sandwich out of this. Sounds terrific!

  10. Jeanette says:

    I’ve never tried lentil sprouts, but I love how you’ve incorporated them into so many different dishes.

  11. Charles says:

    I love the look of it all stuffed into that pita bread – simply delicious, Norma!

  12. ChgoJohn says:

    I, too, have never seen nor heard of lentil sprouts but serving them in a lettuce wrap does look good!

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