Chinese•quick
Lettuce Wraps, Sichuan-style (生菜包)
With beautifully seasoned ground pork and mushrooms nestled in crunchy lettuce leaves, these Sichuan-style lettuce wraps can be made in less than 15 minutes.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
20
- 1 tbsp neutral cooking oil
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp Sichuan chilli bean paste (aka spicy Doubanjiang)
- 250 g minced pork/chicken, or crumbled firm tofu (about 9oz)
- 60 g dried shiitake mushroom (rehydrated and finely diced, about 1/2 cup)
- 100 g celery, finely diced (about 3/4 cup)
- 1 stalk scallions, finely chopped
- Fresh chili, finely chopped (to taste)
- 1/4 tsp ground Sichuan pepper
- 20 small lettuce leaves (e.g. little gem lettuce, butter lettuce (bibb lettuce))
Instructions
- 1
Heat up oil in a wok/pan. Stir in garlic, ginger and Sichuan chili bean paste. Sizzle for 10 seconds or so.
- 2
Add minced pork. Use a spatula to loosen and fry it until it loses its pinkness.
- 3
Put in shiitake mushroom and celery. Stir-fry until they’re cooked but the celery remains crunchy.
- 4
Throw in scallions, fresh chili and sprinkle ground Sichuan pepper. Give everything a quick stir then transfer to a serving bowl/plate.
- 5
Serve with lettuce leaves. You may either have the lettuce on the side (let the diners assemble) or fill each leaf with the stir-fry then serve.