This week’s Wok Wednesday’s recipe is Minced Port in Lettuce Cups. The recipe can be found on page 82 of Stir-Frying to the Sky’s Edge, by Grace Young.
Tuesdays I take my son to swimming lessons at 5:00pm. And when we get home, everyone wants to eat. So, I had to prepare all the ingredients before I left. I chopped all the vegetables and put them into one bowl. I put the chile (I used a poblano) and garlic in another bowl. The pork and seasoning went into a third bowl. These went into the refrigerator until I came back from the swim lesson.
Back from the lesson, I boiled water for some rice noodles. When they were done and drained, I set up the wok. Following the directions, I stir-fried all the ingredients. Then I stir-fried the rice noodles with some dry sherry and sesame oil. To finish, I put some noodles on the plate, added three Boston lettuce leaves and put some of the stir fry mixture inside the leaves. A scoop of hoison sauce added to the mixture in the lettuce cups was really good. My husband did not like the daintly quality of the lettuce and instead put the pork stir-fry on top of the rice noodles.
The kids tried the noodles and pork, but decided chicken fingers were what they wanted to eat. Oh well.
In two weeks we are making Stir-Fried Chili Scallops with Baby Bok Choy. I do like scallops. Should be good!