Vietnamese-Style Stuffed Grape Leaves
These grape leaves are served on lettuce leaves with Asian aromatics like Thai basil, cilantro and mint. The sweet and spicy plum miso dipping sauce is very versatile. You can use it to dress salads or Asian influenced pasta dishes or as a dip for crudités.
Serves: 6
Prep Time: 20 min
Cook Time: 15 min
Ingredients
6
Wooden skewers
18
Brined large grape leaves
2 Cups
Thinly sliced fresh shiitake mushrooms
2 Teaspoons
Minced ginger
2 Cloves
Garlic, minced
1 Tablespoon
Chinese fermented black soy beans, minced
1/3 Cup
Vegetable stock
1 1/2 Cups
Crumbled firm tofu
1 1/2 Cups
Cooked brown rice
4 Tablespoons
Cilantro leaves
To Taste
Tamari or salt
To Taste
Black pepper
See Recipe
Plum sauce
For Sprinkling
Sesame seeds
18
Romaine or butter lettuce leaves
1 Bunch
Cilantro
1 Bunch
Mint
1 Bunch
Thai basil
Directions
1
Heat a non stick sauté pan over medium, add the shiitakes, ginger, black beans, garlic and the stock.
2
Braise the mushrooms until soft and most of the stock evaporates.
3
Add the tofu, rice and cilantro.
4
Braise, stirring until heated through.
5
Adjust seasoning and reserve.
6
Place a grape leaf on a flat work surface.
7
Place 1 heaping tablespoon of filling in the center of the leaf, then fold up the leaf like a spring roll or burrito.
8
Repeat with 2 more rolls then skewer 3 together.
9
Repeat with remaining grape leaves and skewers.
10
Place the skewers on a sheet pan and lightly brush with some of the plum sauce.
11
Sprinkle with sesame seeds.
12
Broil for 2 minutes until heated through and the sauce caramelizes on top.
13
Serve 1 skewer per person with 3 lettuce leaves, and a sprig of cilantro, basil and mint with 3 tablespoons of the sauce in a small bowl or on the plate.
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