Chinese Three Slivers
1 tablespoon vegetable oil
1 4-ounce can sliced bamboo shoots, drained and rinsed
8 ounces (about 3 cakes) hard tofu, sliced into ¼-inch strips, patted dry with paper towel
1 package enoki mushrooms, roots trimmed, washed, and broken into individual strands
¼ cup Asian dumpling dipping sauce
½ teaspoon sambal or other Asian chili paste (optional)
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
1 head iceberg lettuce
Good Karmatini (page 16)
1. Heat the oil in a skillet or wok until very hot but not smoking. Add the bamboo shoots, and stir for 1 minute. Slide the tofu into the pan, and cook over high heat without stirring until lightly browned. Add the enoki mushrooms, dumpling sauce, chili paste, and cornstarch solution. Cook until thick, about 2 minutes. Transfer to a serving bowl.
2. Select 4 unbroken leaves from the lettuce head; wash thoroughly and tear them in half.
3. Place the bowl of cooked Chinese vegetables in the center of a large serving platter, and arrange the lettuce pieces around the bowl. Guests can spoon filling into the leaves and eat the lettuce-wraps with their hands. Extra sauces aren't needed on the side because the vegetables provide enough flavor.