Lettuce Wraps of Prosperity and Braised E-Fu Noodles

Stephanie Yuen | posted Tuesday, Feb 10th, 2015

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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

1. Peel off outside lettuce leaves and stack them on a plate. Reserve small leaves for future use.
2. 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.
3. Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.
4. Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.
5. Place crushed nuts in a bowl.
6. Mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
7. 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

1. Stir together sugar, broth, wine, oyster sauce, dark soy sauce and light soy sauce in bowl; set aside.
2. 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.
3. 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.
4. 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.
5. 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.