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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
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Servings:
20
wraps
Calories:
31
kcal
Author:
Wei Guo
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:
1
wrap
|
Calories:
31
kcal