Thai Lettuce Wraps

Description:

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.