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Lettuce Cups

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Daytime

Published: January 11, 2010

Updated: 01/20/2010 10:41 am

Serves 4 to 6
3/4 lb (350 g) ground chicken, turkey, beef or pork
2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
2 teaspoons cooking oil
1 to 2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1/3 cup (150 g) diced red onion
2 teaspoons rice wine vinegar
1½ tablespoons oyster sauce
4 to 6 fresh shitake mushrooms, diced
4 peeled water chestnuts (fresh or canned), diced
1 11-ounce (312 g) canned mandarin orange sections, drained
16 cup shaped-lettuce leaves (Boston Bibb, Butterhead, Iceberg or any lettuce with cup shaped leaves)
In a bowl, marinate the ground meat with soy sauce, wine and cornstarch for 10 minutes at room temperature. Heat a wok or large skillet over medium heat and when hot, add the cooking oil. Swirl to coat and add the garlic, ginger and red onion. Fry for 15-30 seconds until fragrant and immediately add the ground meat. Turn heat to high and fry the ground meat until lightly browned, about 2 minutes.
Stir in the fresh shitake mushrooms, water chestnuts, rice wine vinegar and oyster sauce. Simmer for an additional 1 to 2 minutes, until meat is cooked through.
You can assemble the lettuce cups by spooning a heaping tablespoonful of filling into each lettuce cup and topping with mandarin orange slices or you can serve all ingredients separate for your dinner guests to assemble themselves.

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