Lettuce Wraps of Prosperity and Braised E-Fu Noodles

Lettuce Wraps of Prosperity
Prep time: 20 minutes
Total cooking time: 10 minutes
Serves: 6-8
Ingredients
- 1 lettuce, rinse and drip dry, cut 1 inch off head and into 2-halves vertically for easy peeling
- 1 Tbsp of cooking oil
- 6 pc. of button or brown mushroom, small-diced
- 1 small can of water-chestnut, drained and diced
- A pinch of sea salt
- 2 cups of barbecued duck or barbecued pork, diced
- 2 cups of cooked shrimp, diced
- ½ cup crushed T&T unsalted cashew nuts (or peanuts)
- ½ cup of Hoisin sauce
- 2 Tbsp T&T or PC Teriyaki sauce
- 1 Tbsp of Water
- 1 tsp of brown sugar
Method
- Peel off outside lettuce leaves and stack them on a plate. Reserve small leaves for future use.
- Heat oil in pan on high. Add mushrooms and water-chestnuts. Stir and cook for 90 seconds, stir in salt and place in a bowl.
- Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.
- Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.
- Place crushed nuts in a bowl.
- Mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
- Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with sauce.
Braised E-Fu Noodles
Prep time: 20 minutes
Total cooking time: 20 minutes
Serves: 6-8
Ingredients
- 1 tsp granulated sugar
- 1 cup PC Blue Menu Chicken Broth
- 1 tbsp Chinese Shaoh-Tsing rice wine
- 1 tbsp oyster sauce
- 2 tsp T&T Dark Soy Sauce
- 2 tsp light soy sauce (not sodium reduced)
- 1 pkg dry E-Fu Noodles
- 3 tbsp safflower oil
- 2 tsp each minced garlic and ginger root
- 1 cup thinly sliced, rehydrated dried shiitake mushroom caps
- 1-¼ cups carrots, julienned
- 1-¼ cups snow peas, julienned
- 1 cup Chinese chives cut in 2-inch (5 cm) lengths
Method
- Stir together sugar, broth, wine, oyster sauce, dark soy sauce and light soy sauce in bowl; set aside.
- Submerge noodles in large pot of boiling unsalted water; let cook for 1 minute, separating noodles as they soften. Do not overcook. Drain, rinse under cold running water and drain again. Spread out in single layer on rimmed baking sheet. Set aside.
- Heat 2 tbsp (25 mL) of the oil in wok or large frying pan over high heat. Add half each of the garlic and ginger; stir-fry for 10 seconds or until fragrant. Add mushrooms; stir-fry for 4 to 5 minutes or until lightly browned. Push to one side of pan; add noodle to bare side and cook for 1 minute without stirring. Stir together using wide spatula; stir-fry for 5 minutes or until noodles are hot and lightly fried. Transfer mixture to plate.
- Heat remaining 1 tbsp (15 mL) oil in same wok over high heat; stir-fry remaining garlic and ginger, carrots, snow peas and chives for 1 to 2 minutes or until tender-crisp. Add to plate with noodles.
- Add sauce mixture to same wok; bring to a boil. Return noodles and vegetables to pan; stir-fry for 3 to 5 minutes or until sauce is absorbed by noodles.
TIP: Re-hydrate mushroom by soaking in warm water to cover for 1 hour or in cold water overnight. Squeeze out excess water before cutting.
TIP: Shake noodles in colander to remove excess water. Setting them out on a tray of baking sheet allows them to dry out slightly.
Tags: chinese, dinner, healthy, lettuce, new year, noodles, prosperity, soy
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