Travel Reference
In-Depth Information
119
Stir-Fry of Minced Chicken and
Vegetables in Crisp Lettuce Cups
with Roasted Pine Nuts
5 pounds chicken thigh meat,
diced
Season the chicken with salt and pepper. In very hot
wok, stir-fry until half done, and take out. Sauté the
celery, onion, and mushrooms in the wok and then
season. Mix water and cornstarch until smooth. Add
the chicken back to the wok. Add black bean sauce and
cornstarch/water mixture. Put on sheet pans to cool.
Salt and pepper, to taste
2 cups celery, diced
2 cups onion, diced
2 cups shiitake mushrooms,
quartered
1 ½ cups water thickened with
½ cup cornstarch
After cooling, add sirachi (in very small increments).
With large wire basket, deep fry moo shu skins until
crisp. Roast pine nuts in oven until golden brown.
3 cups black bean sauce
Sirachi (spicy Thai chili sauce),
to taste
6 moo shu skins (thin Chinese
pancakes)
Heat up chicken mixture with a little chicken stock if
needed. Place fried basket-shaped moo shu wrapper on
a plate, with a little cream cheese on the underside to
hold in place. Place chicken mixture into moo shu cup
and garnish with pine nuts and scallions. Arrange but-
ter lettuce leaves on side.
Pine nuts
Cream cheese, as needed
Chiffonade of scallions
Crisp butter lettuce leaves
.
YIELD
,
Serves 6
