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Lettuce-Wrapped Appetizers

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"This in Chinese is called 'song choi bao.' It's a very nice appetizer for a small party, not too big. Serve with hoisin sauce or duck sauce."
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Ingredients

52 m servings 370 cals
Original recipe yields 10 servings

Directions

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  1. Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli.
  2. Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl.
  3. Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes.
  4. Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes.
  5. Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.

Footnotes

  • Cook's Notes:
  • Chinese black mushrooms are also called 'shiitake mushrooms.'
  • You can use vegetable, peanut, or corn oil for stir-frying and deep-frying. Do not use olive oil.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 370 calories; 20.4 g fat; 22.9 g carbohydrates; 24.2 g protein; 124 mg cholesterol; 217 mg sodium. Full nutrition

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