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corn garlic shallots pork carrot cabbage bamboo shoots salt black pepper Shaoxing wine Lumpia wrappers sweet garlic
Viewed: 68 - Published at: 3 years agoIngredients
- 3 tablespoons corn, grapeseed, or other neutral oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 1 pound pork, chicken, shrimp, or a combination, minced
- 1/2 cup grated or shredded carrot
- 1/2 cup shredded Napa or other cabbage
- 1/2 cup sliced fresh or canned bamboo shoots, drained if canned
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Shaoxing wine or dry sherry
- 8 Lumpia Wrappers (page 68)
- 8 green- or red-leaf lettuce leaves
- Sweet Garlic Soy Sauce (page 590) or Hoisin Chili Sauce (page 584)
Method
- Put the oil in a large skillet and turn the heat to medium.
- A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds.
- Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes.
- Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes.
- Add the salt, pepper, and wine and remove from the heat.
- Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top.
- Line 2 heaping tablespoons of the stir-fry mixture on top of the lettuce.
- Fold in the sides and roll tightly, sealing the seam, if necessary, with a few drops of water spread with a brush or your fingertip.
- Serve with either or both of the sauces.
