Martin Yan's Lettuce Cups

Recipe by Marla Swoffer
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place meat in a bowl with oyster sauce; stir to coat.
  • let stand for 10 minutes.
  • Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
  • Trim and discard stems.
  • Chop caps.
  • Place a wok over high heat until hot.
  • Add cooking oil, swirling to coat sides.
  • Add ginger and cook, stirring, until fragrant, about 10 seconds.
  • Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
  • Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
  • Add mushrooms and reserved mushroom soaking liquid.
  • Cook until vegetables are crisp-tender, about 2 minutes.
  • Add sherry/wine and sesame oil; cook until heated through.
  • If using, add walnuts and toss to coat.
  • To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
  • For spicier palates, top with Asian chili sauce.
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