January 2013 – Wong’s Lettuce Wraps

January 2013

Wong’s Lettuce Wraps


  • 1 head iceberg lettuce
  • 1 egg white
  • 1 tbsp white wine
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 lb ground pork or beef
  • 4 tsp peanut oil
  • 1/2 cup chopped chinese mushrooms
  • 1/2 cup chopped fresh water chestnuts
  • 4 tsp dark soya sauce
  • 3/4 tsp sugar
  • 1/2 tsp salt
  • hoisin sauce


  1. Separate the lettuce leaves, rinse under cold water and pat dry with paper towels. Arrange on a serving platter; refridgerate.
  2. In a medium bowl, combine egg white, wine, cornstarch and salt. Add ground meat and marinate for 15-20 minuntes.
  3. Heat oil in a wok over medium-high heat and stir fry mushrooms about 1 minute. Add meat mixture and stir-fry until no pink color and juice evaporates. Add water chestnuts, soya sauce, sugar and salt and stir-fry 1 minute. Transfer contents to a warmed platter and serve at once.
  4. With a spoon, spread hoisin sauce directly onto lettuce piecese. Add a spoonful of meat mixture. Roll up lettuce and eat.

Makes about 12 rolls, for 4-6 people.