Minced “Squab” Rolled in Lettuce



Preparation info

  • Makes


    Lettuce Rolls
    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This is a vegetarian version of a classic. Traditionally squab, or pigeon, is eaten roasted, either cut into bite-size pieces or minced, and packed into lettuce leaves. Here, seasoned bean curd cakes, browned with soy, flavored with five-spice powder, and pressed dry, are minced to become the “squab.”



  • 3 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1


To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Heat a wok over high heat for 30 seconds. Add 1 tablespoon of the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the garlic and stir briefly. Add the bean