Chinese lettuce wraps with hoisin (san choy bow)
Chinese Lettuce Wraps with Hoisin (San Choy Bao)
Refreshing, crisp lettuce wraps filled with an aromatic mixture of savory ingredients, topped with sweet hoisin!
Ingredients
- 1headiceberg lettuce
- neutral oilfor cooking
- hoisinfor serving
Pork marinade
- 4ozground pork or minced pork shoulder
- 1/2tspShaoxing wine
- 1/2tspsoy sauce
- 1/4tspsalt
- 1/4tspsugar
- 1/16tspwhite pepper
Filling ingredients
- 8ozjicama
- 2Chinese sausages
- 3shiitake mushroomsdried or fresh
- 1/4cuponionor 3 pearl onions
- 2ozdried shrimp
- 3stalksscallions
- 1inchpiece of ginger
Filling seasoning
- 1/2tbspsoy sauce
- 1/2tbspoyster sauce
- 1/2tspsugar
- 1/4tspsalt
- 1/8tspwhite pepper
- 1/2tbspsesame oil
Instructions
Prepare the ingredients
- Rehydrate dried shrimp and dried shiitake mushrooms (if using) in warm water while you prep other ingredients (these will likely need at least 30 minutes).3 shiitake mushrooms, 2 oz dried shrimp
- Marinate the ground pork in Shaoxing wine, soy sauce, sugar, salt, and white pepper. Set aside.4 oz ground pork or minced pork shoulder, 1/2 tsp Shaoxing wine, 1/2 tsp soy sauce, 1/4 tsp salt, 1/4 tsp sugar, 1/16 tsp white pepper
- Prep all the filling ingredients by finely dicing them all around the same size. The ginger should be grated or minced. Scallions should be separated into whites and greens. Once the mushrooms are rehydrated, squeeze out the water, remove the stems, and finely dice. Keep all the filling ingredients separated as you’ll be adding them at different times.8 oz jicama, 2 Chinese sausages, 1/4 cup onion, 2 oz dried shrimp, 1 inch piece of ginger, 3 stalks scallions
Cooking the filling
- Heat up a pan on medium heat and add 2-3 tbsp of oil. Once warm, add the aromatics: onions, scallion whites, and ginger. Sauté until fragrant, or about 1-2 min.neutral oil
- Add the marinated pork and stir fry until no longer pink, or about 1-2 min. Add the Chinese sausage, and stir fry 1-2 min. Then continue this process with dried shrimp, then shiitake mushrooms, and finally the jicama.
- Once the pieces of jicama turn from opaque white to more translucent, add the filling seasonings: soy sauce, oyster sauce, sugar, salt, white pepper, sesame oil, and scallion greens. Mix well, taste, and adjust to your preference. Remove off heat and set aside.1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp sugar, 1/4 tsp salt, 1/8 tsp white pepper, 1/2 tbsp sesame oil, 3 stalks scallions
Assembling the lettuce wraps
- Prepare the iceberg lettuce by pounding the stem on your cutting board — this should loosen it and make it easy to remove. Submerge the lettuce in a large bowl of water and gently remove leaves one at a time. The water should make it easier to remove.1 head iceberg lettuce
- Once separated, rinse each leaf well under running water. Optionally, you can cut them into round lettuce cup shapes.
- Serve by adding ~3 tbsp of filling into a lettuce cup and topping with a drizzle of hoisin. Enjoy!hoisin
Tried this recipe?Let us know how it was!
- 0
Categories
Tags
Join Our Tasty Community - Subscribe to Our Food Blog Newsletter!
Sign up for free and be the first to get notified about new posts.
Facebook-22a92b9ba226979c4d6014a65b88bf36.svg)
Instagram
Twitter-7d5ac0822c543eeb7f668d358ec7d4e8.svg)
Youtube© 2023 WP with React • Built with WP with React