Goop’s Vegetable ‘Squab’ with Lettuce 


This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great.

Serves 4 – 6


  • 75 grams zucchini
  • 75 grams bamboo shoots
  • 4 Dried Shitake Mushrooms (reconstituted in water for 20 minutes )
  • 2 spring onions
  • 1 teaspoon salt
  • 1 pinch dried red chilli peppers
  • 1 tablespoon Chinese wine
  • ½ teaspoon white pepper
  • ½ teaspoon sesame seed oil
  • 3 – 4 Tablespoons vegetable oil
  • 1 Iceberg lettuce
  • Plum sauce to serve


  • Finely dice the zucchini, bamboo shoots, spring onions and shitake mushrooms.
  • Heat the oil in a wok to a medium heat. Add all the vegetables and stir fry until cooked ‘al dente’
  • Add the salt, white pepper, chilli peppers, Chinese wine and Sesame seed oil to finish. Reduce without overcooking the vegetables. If there is still too much liquid, drain before serving.
  • Trim the individual iceberg lettuce leaves to 10 – 11 cm diameter, dry and serve cold and crispy.
  • Place a little plum sauce in the lettuce cup, add a spoonful of the vegetable mixture, and roll up into a parcel