Chicken lettuce wraps⎜vegan oyster sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Category: Lunch, Dinner, Snacks

Cuisine: Chiese

Servings: 6 persons

Chicken lettuce wraps⎜vegan oyster sauce


  • - For the chicken lettuce wraps:
  • 1 head of lettuce of your preference
  • 1/3 cup of minced carrots
  • 1 tablespoon red chili, minced
  • 1/2 cup of onion, minced
  • 1 lb (450 g) of vegan chicken, minced
  • 1 cup (150 g) of water chestnuts, minced
  • 1 tbsp (15 ml) of vegetable oil
  • 2 garlic cloves, minced
  • 2 tsp ginger, minced
  • 1/4 cup of light soy sauce
  • 1 tbsp Chinese vinegar
  • 1 cube of fermented soybean paste
  • 1 tablespoon of ketchup
  • 1 teaspoon of mustard (or Dijon Mustard)
  • ½ tsp Chinese 5 spice
  • 2 green onions, diced
  • 1 tablespoon of vegan oyster sauce (recipe below)
  • sesame seeds for garnishing
  • - For the Vegan Oyster sauce:
  • 6 dried shiitake mushrooms, hydrated for at least 6 hours
  • 10 com of kelp, previously soaked in 1 cup of water for at least 6 hours
  • 1 tablespoon of garlic powder
  • 4 tablespoons of sugar
  • 5 tablespoon of water
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of cornstarch diluted in 3 tablespoons of water
  • 1/4 cup of light soy sauce
  • 2 tablespoons of dark soy sauce
  • 1/2 teaspoon of MSG (optional but recommended)
  • 2 tablespoons of salt


  1. - For the vegan chicken stir fry mixture:
  2. add the vegetable oil to the wok, then add the vegetables, stir for 2 minutes in high heat
  3. add the water chestnuts, stir for 2 minutes more
  4. add the vegan chicken, stir for 2 minutes more
  5. add half of the sauce, stir for 1 minute.
  6. wash and separate the lettuce leaves, distribute them in a plate, add the vegan stir fry mixture, garnish with green onions and sesame seeds, pour the remainder of the sauce in a bowl and serve it.
  7. - For the Vegan Oyster Sauce:
  8. drain the soaked mushrooms, slice them. Drain the kelp, slice it into fine strips, reserve it and reserve the kelp water.
  9. add the oil to a pan, saute the kelp and the mushrooms, the garlic powder and saute for 5 minutes on medium-low heat, add the kelp water. Reserve.
  10. add the sugar and the water in a saute pan, on medium-high heat and let it cook until it becomes caramel like, it will be about 12 minutes. Do not stir.
  11. add the sauteed mushrooms and kelp and the 1 tablespoon of the caramel to a pan, mix until incorporated, then blend everything together until very smooth
  12. add the blended mixture back to a pan, add the light and dark soy sauce, the salt and the msg and mix until incorporated. Add the cornstarch slurry, saute for 3 minutes more, turn of the heat, transfer the mixture to a container.
  13. Keeps well for up to 30 days in the fridge and 4 months in the freezer


And here you can make the shredded vegan chicken: