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.
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.