This is a traditional dish during Chinese New Year. Lettuce symbolizes prosperity and a fresh start, and the word in Chinese sounds like good fortune or prosperity.
- 6 Ounce ground lamb
- 1/8 Cup medium dice zucchini
- 1/8 Cup peas
- 1/8 Cup medium dice water chestnuts
- 1 Teaspoon garlic
- 1 Tablespoon sugar
- 1/3 Cup lamb sauce (recipe included below)
- 4 Iceberg lettuce cups
Garnish (just enough for sprinkling)
- Crisp rice sticks
- Pine nuts
- Thai basil
- ¼ Cup garlic
- ¼ Cup sugar
- ¼ Cup sambal
- ½ Cup oyster sauce
- ¼ Cup hoisin sauce
- 1 ½ Cup chicken stock
- 1Tablespoon peanut oil
To prepare Lamb Sauce
- In a wok, cook garlic in 1TB of peanut oil. Add sugar and sambal and cook until sugar is dissolved. Add oyster sauce, hoisin, and chicken stock and mix until well combined.
- Cook lamb in vegetable oil over medium heat until cooked through and set aside.
- In wok, cook ginger and garlic for about 30 seconds. Add zucchini, peas, water chestnuts and sugar. Toss for 3-4 minutes until the vegetables are crisp tender.
- Add lamb sauce and cooked lamb. Combine all the ingredients. Remove from heat.
- Place lettuce cups on plate. Put small amount of rice sticks in each cup.
- Divide lamb mixture evenly among the cups.
- Garnish with basil, pine nuts, and scallions.
About Scott Drewno
Scott Drewno fell in love with Asian food when he landed a job for Wolfgang Puck’s famed Chinois restaurant in Las Vegas. Now he's the executive chef at The Source in Washington, D.C.