- 1 teaspoon peanut oil
- 1 pound small shrimp, peeled and deveined
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup water chestnuts, chopped
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon hoisin sauce
- 1 cup low-sodium tamari or soy sauce
- 1 teaspoon rice wine vinegar
- 8 large iceberg lettuce leaves
- Toasted pine nuts or chopped peanuts (optional)
- In a wok or large nonstick skillet, warm the oil over medium-high heat. Add the shrimp and stir-fry until they are opaque. Remove the shrimp and set aside.
- Add the carrots, celery, water chestnuts, garlic, and gingerroot to the wok, and stir-fry until the vegetables are crisp-tender.
- Return the shrimp to the wok and add the hoisin sauce, tamari or soy sauce, and the vinegar. Cook until heated through, about 1 minute.
- Divide the shrimp mixture among the 8 lettuce leaves. Roll each leaf around the filling and serve. Garnish with the pine nuts or peanuts, if desired.