Lettuce Wraps, Stir-fried Pork
& Crispy Noodles

Yield: 10-15 wraps

 

1 Tbsp Dark Soy Sauce

¼ cup Hoisin Sauce

1 tsp. Chinese Garlic-chili Sauce

1 tsp. Cornstarch

1 tsp. Sesame Oil

1 Tbsp. Vegetable Oil

2 tsp. Minced garlic

1 Tbsp. Minced ginger

½ cup Diced Shiitake mushrooms, ¼ inch dice

¼ cup Diced jicama, ¼ inch dice

1 lb. Ground pork

¼ cup Sliced scallions – ¼ inch

¼ cup Diced Red Bell Peppers – ¼ inch dice

1 head Butter, Boston Bibb or Iceburg lettuce

¼ cup Cilantro leaves

2 Tbsp. Toasted white and Black sesame seeds

2 Tbsp. Fried shallots

¼ cup * Wing Hing Crispy Noodles

 

*Alternative: Wing Hing Wonton Strips

 

Filling

1. Whisk together soy sauce, hoisin sauce, cornstarch and sesame oil

2. Heat wok or large sauté pan over high heat, add oil and stir-fry ginger, garlic, mushrooms and jicama until aromatic.

3. Stir in pork and cook while breaking into small pieces until pork is cooked and completely opaque throughout.

4. Mix in bell peppers, scallions and sauce mixture and cook until sauce coats the pork and comes to a boil.

 

Assembly

1. Line serving platter with leaves cup shape upwards.

2. Fill each leaf with about 3 Tbsp. of filling.

3. Top filling with cilantro leaves, a sprinkling of sesame seeds, and fried shallots.

4. Then pile on some Wing Hing Crispy Noodles.

 

Serving Suggestions:

Garnish the top of the dish with some orange segments, diced mangos or julienne orange zest. • Any ground protein can be used – ground chicken, beef, lamb or even shrimp.