Chinese Tacos (Salad Taco with Hot and Sweet Vegetables) – Fusion Recipe
Delight in the unique fusion of Chinese and Mexican cuisines with these vibrant Chinese Tacos, featuring fresh lettuce leaves filled with spicy, sweet, and savory hot vegetables. This inventive recipe brings together a medley of vegetables, tofu, and homemade spicy tomato sauce, all wrapped in crisp lettuce to create a light yet flavorful dinner option. Perfect for a fusion dinner party, these tacos are vegetarian, easy to assemble, and bursting with taste.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lettuce leaves | 10 leaves |
| Button mushrooms (sliced in halves) | 10 mushrooms |
| Tofu (cubed) | 100 grams |
| Baby corn (sliced in halves) | 10 pieces |
| Cauliflower (cut into florets) | 1 medium |
| Carrot (peeled and diced) | 1 medium |
| Onion (thinly sliced lengthwise) | 1 large |
| Green bell pepper (thinly sliced) | 1/2 pepper |
| Dry red chili (optional) | 1 piece |
| Garlic (grated) | 7 cloves |
| Ginger (grated) | 1/2 inch |
| Soy sauce | 1/2 teaspoon |
| Red chili sauce | 1 teaspoon (adjust to taste) |
| Honey | 2 teaspoons |
| Sesame oil (Gingelly oil) | 2 teaspoons |
| Salt | To taste |
| Tomatoes | 3 medium |
| Green chili | 1 piece |
| Spring onion greens (chopped) | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Fusion
Course: Dinner
Diet: Vegetarian
Instructions:
Step 1: Prepare Lettuce Leaves
Peel each lettuce leaf carefully, ensuring they don’t tear or split. Place the leaves in a bowl of cold water and let them soak until you’re ready to assemble the tacos. Pat them dry before use to ensure they don’t get soggy.
Step 2: Prepare Spicy Tomato Sauce
- Puree the tomatoes with the green chili in a blender, without adding any water.
- Heat oil in a wok or deep pan over low flame. Add the grated garlic and cook until it slightly changes color.
- Add the pureed tomato mixture to the wok and let it cook on low heat for about 10 minutes, stirring occasionally until the sauce thickens, the excess water evaporates, and the oil separates. Set the sauce aside.
Step 3: Prepare Hot and Sweet Vegetables
- In a large pot, bring 6 cups of water to a boil. Add the mushrooms, baby corn, cauliflower, and carrots, and cook for 2-3 minutes until slightly tender.
- Drain the vegetables in a colander and rinse them with cold water to stop the cooking process.
- Heat sesame oil in a wok or deep pan over a low flame. Add the grated ginger, garlic, and optional red chili pieces. Stir-fry until aromatic.
- Add the sliced onions, tofu, and salt, and cook until the onions soften.
- Add the boiled vegetables to the wok and stir-fry for 1-2 minutes.
- Reduce the heat, then add the soy sauce, red chili sauce, and honey. Stir the vegetables and cook for another 3-4 minutes over medium-high heat, ensuring everything is well-coated. Garnish with chopped spring onions. Your hot and sweet vegetables are ready!
Step 4: Assemble the Chinese Tacos
- Take a single lettuce leaf and arrange it on a plate.
- Add some sliced onions and bell peppers to the center.
- Spoon the hot and sweet vegetables into the lettuce cup, then drizzle with the spicy tomato sauce.
- Garnish with spring onion greens and serve immediately.
Serving Suggestion:
Serve these flavorful Chinese Tacos alongside Pasta in Tomato Onion Chutney for a complete fusion dinner experience that will leave your guests asking for more.
Enjoy the perfect balance of crispy, tangy, spicy, and sweet flavors in every bite of these Chinese Tacos!
