lettuce-wrapped appetizers

lettuce-wrapped appetizers
  • 5 dried Chinese black mushrooms
  • 1/2 (8 ounce) package dried rice vermicelli, or to taste, broken into 1-inch pieces
  • 1 tablespoon vegetable oil, or as needed, divided
  • 2 pounds Chinese roasted Peking duck meat, chopped into cubes, or more to taste
  • vegetable oil for frying
  • salt and ground black pepper to taste
  • 5 leaves lettuce, halved lengthwise, or more as needed
  • 1/4 cup hoisin sauce


  1. Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli.
  2. Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl.
  3. Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes.
  4. Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes.
  5. Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.

06/17/2019
lettuce-wrapped appetizers, recipe PT15M PT1H 5 455 calories

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