Minced “Squab” Rolled in Lettuce

Name: Minced “Squab” Rolled in Lettuce ( )
Yield: Makes 8 Lettuce Rolls, or 4 Servings
Cuisine: China
Ingredients: 1½ teaspoons minced garlic; 3 seasoned bean curd cakes, minced; 1¼ teaspoons peeled and minced ginger; ½ teaspoon salt; ½ cup minced carrots; ⅓ cup minced jicama; 8 dried black mushrooms, 1 inch in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps minced (½ cup); 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine; ¼ teaspoon light soy sauce; 8 large lettuce leaves (crisp inner leaves); 1 teaspoon Shaoxing wine; 1 teaspoon sugar; 3 tablespoons hoisin sauce; 1 teaspoon sesame oil; 2½ tablespoons peanut oil

Preparation info

Makes
8
Lettuce Rolls

Difficulty
Easy

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.”

Ingredients

Sauce

3 tablespoons hoisin sauce
1 teaspoon sesame oil
1

Asia
China
Main course
Vegan

Method

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