Pork and Shrimp Lettuce Wraps
Main Courses
Date: June 7, 2017
  • 2 or 3 pieces of Savory Baked Tofu, diced
  • 2 pounds pork tenderloin, very small dice
  • ---season pork with cooking wine and salt
  • 1 pound medium size shrimp, deveined
  • ⅓ pound Chinese garlic chives; cut into ¼" length
  • 1 can of water chestnut, diced tiny (as pork)
  • 1 teaspoon minced ginger
  • 1 or 2 heads of lettuce or Boston lettuce
  • ½ cup cooking oil
  • 1 teaspoon Chinese cooking wine
  • 2 teaspoons chicken powder
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons hoisin sauce
  • Salt and white pepper for taste
Preparation Steps:
  1. Heat 3 tablespoons cooking oil in a wok. Add tofu and brown them for approximately 2 to 3 minutes; add a little salt to taste. Place in a dish and set aside.
  2. Add a little cooking oil to the wok and, when hot, add the shrimp. Cook and stir for about 2 minutes or until the shrimp have turned pink.
  3. Heat another 3 tablespoons cooking oil in the wok; add fresh ginger and pork. Stir fry until cooked thoroughly. Then add chopped water chestnuts, cooked shrimp and tofu; mix together well.
  4. Add 2 tablespoons soy sauce, 2 tablespoons chicken powder, and hoisin sauce. Stir fry 1 or 2 more minutes and then turn off the heat.
  5. Add Chinese garlic chives and sesame oil, mixing well; then move to a serving dish.
  6. Serve with iceberg or Boston lettuce – (chop off the core end of the lettuce head and cut it in half or just keep it whole).
  7. Gently pull lettuce pieces off one at a time, fill in the lettuce with the pork and shrimp and enjoy!

Yield: 6-8 Servings

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