vegetarian "squab" with lettuce

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
75 grams zucchini
75 grams bamboo shoots
4 dried shitake mushrooms - reconstituted in water for 20 minutes
2 springs onions
1 teaspoon salt
1 pinch dried red chilli peppers
1 tablespoon chinese wine
1/2 teaspoon white pepper
1/2 teaspoon sesame seed oil
3 - 4 tablespoons vegetable oil
1 iceberg lettuce
plum sauce

steps:
1.  finely dice the zucchini, bamboo shoots, spring onions and shitake mushrooms.

2.  heat the oil in a wok to a medium heat.   add all the vegetables and stir fry until cooked "al dente".

3.  add the salt, white pepper, chilli peppers, chinese wine and sesame seed oil to finish.  reduce without overcooking the vegetables.  if there is still too much liquid, drain before serving.

4.  trim the individual iceberg lettuce leaves to 10 - 11 diameter, dry and serve cold and crispy.

5.  place a little plum sauce in the lettuce cup, add a spoonful of the vegetable mixture, and roll up into a parcel.

- goop, february 2010