Vietnamese-Style Stuffed Grape Leaves Recipe | Dr. McDougall

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