Chinese Lettuce Cups with Minced Meat Stir Fry
User Reviews
5
Chinese Lettuce Cups with Minced Meat Stir Fry
Description
The recipe begins by soaking dried shiitake or porcini mushrooms in boiling water to rehydrate them while preparing the other ingredients. Small diced dove breast meat is marinated briefly in a mix of Shaoxing wine and cornstarch, which helps tenderize and create a glossy stir-fry coating. The meat is seared in hot peanut oil in a wok, cooking quickly over high heat until nearly done, then removed to rest.
The stir fry continues by heating more peanut oil, then adding sliced garlic and Thai chiles, which release pungent aroma and heat. Diced jicama, mushrooms, and carrots cook briefly to retain crunch and freshness. The meat returns to the wok, along with scallions, sesame oil, and optionally hoisin sauce to bring sweetness, umami, and savory depth to the dish. Seasoning with salt and white pepper adjusts the balance.
The finished savory minced meat mixture is spooned into crisp lettuce leaves, making convenient cups that combine juicy, spicy, crunchy, and fresh flavors. This dish works well as an appetizer or light main course, offering tactile contrast through the soft meat and crisp lettuce and vegetables.
Ingredients
- 1 ounce dried mushrooms (shiitake or porcini)
- 1 pound dove breast or other meat, diced small
- 1 tablespoon Shaoxing wine or sherry
- 1 teaspoon corn starch or potato or tapioca starch
- 2 tablespoons peanut oil
- 4 cloves garlic sliced
- 1 to 6 Thai chiles depending on your heat tolerance, sliced thin
- 1 1/2 cups jicama or water chestnuts, diced
- 1 cup carrot diced
- salt
- white pepper
- 4 scallions sliced thin
- 1 tablespoon sesame oil
- lettuce Boston or bibb, leaves
- hoisin sauce to taste
Instructions
- Put the dried mushrooms in a small bowl and pour boiling water over them. Cover and let them rehydrate while you cut everything else, starting with the meat.
- Mix the corn starch and the Shaoxing wine together in a bowl. Once the meat has been cut, add it to the bowl and mix well. Set aside while you cut everything else. Dice the mushrooms, too.
- Heat a wok set over high heat for a minute or so. Add 1 tablespoon of the peanut oil to the wok and swirl it around. The moment you see a wisp of smoke rise, add the meat. Spread it out in the wok in one layer and let it sit undisturbed for 1 minute. Now stir fry it for another minute or so, until almost all the pink color is done. Remove the meat from the wok and set it aside.
- Add the other tablespoon of peanut oil to the wok. The moment it starts to smoke, add the garlic and chiles and stir fry a few seconds, until you can smell them. Add the diced jicama, mushrooms and carrot and stir fry for 2 minutes. Add the meat and any collected juices back to the wok. Sprinkle everything with salt and white pepper and stir fry 1 more minute.
- Mix in the chopped scallions and turn off the heat. Drizzle the sesame oil over everything.
- Lay down a little hoisin sauce on each lettuce leave, then spoon some of the stir fry on it. Eat them like tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 92mg | 4% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5466IU | 109% |
| Vitamin C | 17mg | 19% |
| Calcium | 37mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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