Thai Lettuce Wraps
This is a great dish to have when you are sitting around a table with friends and family. I call it the Asian version of fajitas. I like to place the meat mix in a bowl and place a few different dips around the table for everyone to try (see the recipe for Ginger-Soy dipping sauce).
Ingredients
- One head of Iceberg lettuce
- 6 Chinese black mushrooms
- 2 tablespoons Oyster Sauce
- 1 tablespoon each light & dark soy sauce
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon corn starch
- 1/8 teaspoon ground white pepper
- 1 large egg
- 2 tablespoons canola oil
- 1 tablespoon ginger
- 2 cloves garlic
- 1/2 lb minced chicken
- 1/4 lb minced pork
- 1/2 cup minced canned bamboo shoots
- 6 water chestnuts, minced (canned)
- 1/4 cup hoisin sauce
- 3 tablespoons green onions, diced
- Pine nuts
Instructions
Cut out stem of lettuce and immerse head in bowl of very cold water for 30 minutes. Take 20 leaves and trim into cups, then refrigerate. Soak mushrooms for 10-15 minutes, drain and then mince. In a large bowl, mix the oyster sauce, dark & light soy, sesame oil, corn starch, sugar, white pepper, and egg. Set aside. In a pre-heated wok, heat canola oil to very hot. Add ginger & garlic and fry until golden brown. Add the chicken & pork and brown for 5-7 min. Drain off any excess juice. Return pan to high heat; add bamboo shoots, water chestnuts, & mushrooms. Stir fry until moisture is removed (3-4 min). Stir in oyster mix and cook until thickened. Remove from heat. In a small bowl, mix hoisin sauce with 1 tablespoon warm water. Place meat mix in lettuce, drizzle with hoisin sauce, and garnish with green onion and pine nuts.
