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.
Servings: 20 wraps
Ingredients
- 1 tablespoon neutral cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon 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 ½ cup
- 100 g celery, finely diced about ¾ cup
- 1 stalk scallions, finely chopped
- Fresh chili, finely chopped to taste
- ¼ teaspoon ground Sichuan pepper
- 20 small lettuce leaves e.g. little gem lettuce, butter lettuce (bibb lettuce)
Instructions
- Heat up oil in a wok/pan. Stir in garlic, ginger and Sichuan chili bean paste. Sizzle for 10 seconds or so.
- Add minced pork. Use a spatula to loosen and fry it until it loses its pinkness.
- Put in shiitake mushroom and celery. Stir-fry until they’re cooked but the celery remains crunchy.
- Throw in scallions, fresh chili and sprinkle ground Sichuan pepper. Give everything a quick stir then transfer to a serving bowl/plate.
- 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.
Nutrition
Serving: 1wrap | Calories: 31kcal
