1 tablespoon canola oil
3 ounces bamboo shoots — chopped
3 ounces mushrooms — chopped
2 ounces water chestnuts — chopped
2 ounces celery — chopped
1 ounce carrots — chopped
1/2 tablespoon lite soy sauce
1/4 ounce pine nuts
Lettuce leaves — as needed
In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts, celery, carrots, pine nuts and soy sauce and saute for 30 seconds.
Spoon Vegetable Soon onto a large leaf of lettuce, wrap like stuffed cabbage and eat.
Yield: 2 servings