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Peking Duck House Vegetable Soon



  • 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


  1. In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts, celery, carrots, pine nuts and soy sauce and sauté for 30 seconds.
  2. Spoon vegetables onto a large leaf of lettuce, wrap like stuffed cabbage and eat.

Yield: 2 servings

Nutrient Analysis (per serving): Calories: 89; Cholesterol: 0 mg; Sodium: 189 mg; Total Fat: 22%

Source: Peking Duck House, Closter, New Jersey

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