I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
This is a simple version of a beef/pork/duck lettuce wrap since it’s made with a few ingredients. This wrap is a favourite with the family because it’s very flavourful, and the lettuce gives a refreshing crunch to the bite. This is something where every bite is GOOD! I say this is a simple recipe because I kept the ingredients to a minimum, and by using hoisin sauce, that took care of the seasoning.
Soak the chinese mushrooms overnight in cold water. They will expand in size and you can toss the water out or use it in soups or cooking rice. You can slice them thinly or dice them. I usually slice them thinly in my dishes.
Cook the ground pork in oil and high heat for about 2 minutes, so that it’s half cooked. Overcooking the pork will make it dry. Plate the pork, you can line a paper towel on the plate to absorb the excess oil. Re-heat the pan and add oil.
Stir fry the chinese mushrooms with sugar and soy. Since Patch doesn’t like mushrooms, I placed them aside in a bowl rather than mixing them in with the rest of the filling.
Stir fry the celery and onions together in medium-high heat, then add the cooked ground pork. Add the hoisin sauce and rice wine to the pork. If is looks a bit dry, turn down the heat to medium or add a couple tablespoons of water or meat stock. Plate when ready and serve with the mushrooms and lettuce.