- 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
- 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.
- 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.
- 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.
- 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.
- 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
recipepes.com
lettuce-wrapped appetizers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
