My mother's lettuce packages
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My mother's lettuce packages
  Entrees    Chinese  
Last updated 6/12/2012 1:00:32 AM. Recipe ID 23700. Report a problem with this recipe.
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      Title: My mother's lettuce packages
 Categories: Entrees, Chinese, Cathe
      Yield: 4 Servings
      1    Lettuce head
      4 c  Corn oil
    1/3 c  Walnut pieces
      1 oz Bean thread noodles
      1 T  Garlic, minced
     12 oz Pork, ground
      2    Green onions
      1 cn Smoked clams
      1 cn Water chestnuts (small)
      1 c  Lettuce, coarsely chopped
      1 T  Soy sauce
    1/4 t  Cayenne pepper
      2 T  Oyster sauce
      1 t  Sherry
    1/4 t  Sugar
      1 t  Sesame oil
      2 t  Cornstarch, mixed with
      1 T  Water
  Cut green onions into pea-sized pieces.  Drain and chop coarsely the
  smoked clams and water chestnuts.  Detach lettuce leaves from core,
  wash and dry them gently.  Arrange lettuce leaves around the edge of
  a large platter.
  Heat oil in wok until it is about to smoke.  Tear bean thread noodles
  apart and cut with scissors into small portions. Carefully put a
  portion of the noodles into the hot oil.  (They will expand
  dramatically!) As soon as they expand, turn them over and cook the
  other side briefly. Drain them and remove to a bowl lined with
  several layers of paper towels. Cook the remaining noodles in the
  same way.  Drain them very well with paper towels and then crunch
  them and put them into the center of the serving platter, surrounded
  by the lettuce leaves.
  Put the walnuts into a strainer and immerse them into the hot oil.
  They will brown very quickly.  Be careful they do not burn. Remove
  them to a paper towel, drain well and chop into coarse pieces.
  Remove all but 2 T of oil from the wok.  Saute the minced garlic and
  chopped green onions until lightly browned.  Add the ground pork and
  saute until it loses its pink color and starts to brown. Use a large
  spoon to remove as much grease as possible from the pork mixture.
  Add the chopped smoked clams, chopped water chestnuts and chopped
  lettuce to the pork mixture.  Mix well.
  Combine the soy sauce, cayenne, oyster sauce, sherry, sugar and
  sesame oil; stir into the cooking mixture and cook for two minutes,
  stirring constantly.  Remix the cornstarch and water and add to the
  middle of the wok.  Stir constantly, blending other ingredients into
  cornstarch mixture and simmer three more minutes.
  Pour the cooked dish on top of the bean thread needles on the serving
  platter.  Sprinkle the walnut pieces on top and serve at once. To eat:
  Place a lettuce leaf on your plate.  Put a spoonful of the pork
  mixture and noodles in the middle of the leaf.  Fold the leaf up and
  eat the package like a bared.  Serves 12 as part of a family style
  Chinese dinner, 4 as a main dish.


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Recipe ID 23700 (Apr 03, 2005)

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