Frank makes lettuce blossoms with Tommy Wong

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by Frank Davis

wwltv.com

Posted on June 21, 2010 at 2:46 PM

Updated Monday, Jun 13 at 2:30 PM

1 head lettuce
1 pound fresh shrimp (shell and devein), chicken, or squab
4-6 stalks celery hearts
4 stalks scallions or green onions (cut in 1 inch strips)
1 small carrot
8-12 water chestnuts
1 teaspoon finely chopped fresh ginger
2 cloves garlic
3 1/2 tablespoons chicken broth
1 teaspoon corn starch
2 tablespoons peanut oil
1 tablespoon sherry wine
3/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon vinegar
1/4 teaspoon white pepper Hoisin sauce
 

To Prepare

Soak black mushrooms in warm water for at least 30 minutes.

Clean and separate lettuce, cut to palm size and refrigerate.

Finely mince black mushrooms, celery, carrots and water chestnuts to same size. Finely chop shrimp or chicken or squab.

Mince garlic and ginger together.

To Cook

Heat wok and add peanut oil (2 cups) until hot. Add meat and stir gently to separate. When meat is 80 percent done, remove and rain oil.

Reheat wok and add 2 tablespoons of peanut oil; add ginger and garlic, stir.

Add finely chopped vegetables, stir 10-15 seconds (over medium high and high heat). Toss in meat; shower with wine and then vinegar and stir.

Mix all other seasonings with liquified cornstarch (cornstarch mixed with chicken broth to a paste consistency) and add when liquid at the bottom of the wok comes to a boil.

Mix well and remove to a serving dish. Serve in the chilled lettuce leaves and top with Hoisin Sauce and scallions.

Roll and eat with the hands.

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