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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A friend from Thailand, visiting Jayne March and her family, prepared these lettuce rolls, which can also be made with ground chicken. Ingredients:
salad oil |
1 ounce dried thin rice noodles (rice sticks or mai fun) |
1 pound ground lean beef |
1 cup finely chopped mushrooms |
1/3 cup finely chopped canned water chestnuts |
1/3 cup thinly sliced green onions (including tops) |
about 2 tablespoons soy sauce |
1/4 teaspoon chili flakes (optional) |
1 tablespoon cornstarch |
3 tablespoons dry sherry |
1 pound iceberg or butter lettuce, rinsed, crisped, and separated into leaves |
Directions:
1. Pour about 1 inch oil into a 14-inch wok or a 5- to 6-quart pan over high heat. When oil reaches 375°, add noodles in 2 equal batches, turning over once until they puff, almost immediately. Lift from pan with a slotted spoon and drain on paper towels.
2. In a 10- to 12-inch frying pan over high heat, stir and crumble beef until small pieces. Add mushrooms, water chestnuts, green onions, 2 tablespoons soy sauce, and chili flakes. Stir often until juices evaporate and mixture is lightly browned, 5 to 7 minutes.
3. Meanwhile, in a small bowl, blend cornstarch and sherry until smooth. Add to pan and stir until mixture boils. Remove from heat and add more soy sauce to taste. Pour into a bowl. Put noodles and lettuce in separate bowls.
4. For each portion, spoon noodles and meat mixture onto a lettuce leaf and roll up to eat.
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