Recipe

Asian Rainbow Cups Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 9 months, 1 week ago The Pink Pearl in Toronto introduced my family to this delight about 20-odd years ago. This is my best attempt at recreating it. Prep:30m Cook:10m Servings:10	Barbiemensh
	hoison garlic ginger lettuce

Does this look good? Yeah! / Nope

Fans

bluewatera

aussie_mea

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Ingredients

2 heads of iceberg lettuce

1/2 lb ground pork or turkey or chicken

1/8 lb Chinese BBQ pork - diced

1 carrot - peeled and grated

2 scallions (green onions) - finely sliced

6 button mushrooms - cleaned and chopped

6 dried black mushrooms - reconstituted in hot water and chopped *optional

1 small onion - finely chopped

2 inches of ginger - peeled and finely minced

4 garlic cloves - peeled and minced

1/4 head of green or Nappa cabbage - finely shredded

1 small can sliced water chestnuts - drained and coarsely chopped

1 small can bamboo shoots - drained and coarsely chopped

1 Tbsp oyster sauce

1 Tbsp soy

3 tsp sesame oil

4 cups of canola oil (any vegetable oil - not olive) - divided

pinch cayenne *optional

2 Tbsp slurry (equal parts water and cornstarch)

1/2 cup Hoisin sauce - divided (Volki1269 has a great recipe for homemade hoisin posted on grouprecipe.com if you prefer to make it)

1 package Mai Fun or Sai Fun Noodles (Chinese Rice Noodles or Thai rice stick)

Directions

Slice the bottom 1/3 (core side) off of each head of lettuce. Dunk them in ice water. Wiggle your fingers in between the layers of lettuce to separate the leaves but leave them in the ice water until 10 minutes before serving - this will keep them firm. Invert and drain well before using.

In a wok or large fry pan, heat 2 Tbsp canola and the sesame oil. Stir fry the ground pork (or meat) until just done. Add the onions, scallions, ginger and garlic. Stir fry for 30 seconds and add all remaining vegetables (not the lettuce). Stir for 2-4 minutes until cooked through (time depends on the heat of your wok/pan)

Push the vegetables to one side of the pan and in the clear spot, add the oyster sauce, soy, 1 Tbsp hoisin and slurry. Combine and incorporate into cooked vegetable mixture. Add the BBQ pork and adjust seasoning with cayenne and more salt, if desired. Set aside but keep warm.

In the same wok, add the remaining canola oil. Break up the rice stick and drop small amounts at a time. The noodles will puff up so do not over load the wok! Remove and drain on paper towel while you fry more noodles. You want an equal ratio of noodles to vegetable mixture.

When ready to serve, stack the lettuce cups on a platter with a bowl of remaining hoisin sauce and a small spoon. Combine the vegetables and noodles in a bowl and serve immediately.

To assemble: slather between a teaspoon and a tablespoon of hoisin sauce over the bottom of the lettuce cup (depending on your taste). Add 1/4 cup of the vegetable/noodle mix, fold like a burrito and enjoy.

***You could use endive leaves and serve this as finger food, too.

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Comments

aussie_meat_pie 9 months, 1 week ago said:
Sounds Yummy - 5

bluewaterandsand 9 months, 1 week ago said:
Sounds delicious!

peetabear 9 months, 1 week ago said:
This sounds so good... i really like the flavor of hoisin sauce and chinese BBQ pork... Five forks

dynie 1 month ago said:
Amazing...must try!

yadayadayada 3 weeks, 2 days ago said:
Beautiful food pic.

slevans 3 weeks, 1 day ago said:
This is similar to lettuce cups served at the restaurant Ruby Foos in NYC. Their dipping sauces are unbelievable. I will be sure to try this one. All your recipes look very advanced and delicious! Sandy

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