January 2013 – Wong’s Lettuce Wraps
January 2013
Wong’s Lettuce Wraps
Ingredients:
- 1 head iceberg lettuce
- 1 egg white
- 1 tbsp white wine
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 lb ground pork or beef
- 4 tsp peanut oil
- 1/2 cup chopped chinese mushrooms
- 1/2 cup chopped fresh water chestnuts
- 4 tsp dark soya sauce
- 3/4 tsp sugar
- 1/2 tsp salt
- hoisin sauce
Directions:
- Separate the lettuce leaves, rinse under cold water and pat dry with paper towels. Arrange on a serving platter; refridgerate.
- In a medium bowl, combine egg white, wine, cornstarch and salt. Add ground meat and marinate for 15-20 minuntes.
- Heat oil in a wok over medium-high heat and stir fry mushrooms about 1 minute. Add meat mixture and stir-fry until no pink color and juice evaporates. Add water chestnuts, soya sauce, sugar and salt and stir-fry 1 minute. Transfer contents to a warmed platter and serve at once.
- With a spoon, spread hoisin sauce directly onto lettuce piecese. Add a spoonful of meat mixture. Roll up lettuce and eat.
Makes about 12 rolls, for 4-6 people.