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What You Need:
(To Serve: 2 to 4 as main course or 4 to 6 as Chinese Meal)
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½ cup shelled fresh peas (or substitute thoroughly defrosted frozen peas)
1 tablespoon soy sauce
1 tablespoon Chinese rice wine, or pale dry sherry
1 teaspoon cornstarch
12 lettuce leaves
2 tablespoons peanut oil, or flavorless vegetable oil
½ pound lean boneless beef, preferably top round, ground once
1 3¼ -ounce can smoked oysters, drained and finely chopped
1 tablespoon bottled oyster sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock, fresh or canned, or cold water
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Blanch the freshly shelled peas by dropping them into 4 cups of rapidly boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted.
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2. Combine in a bowl the soy sauce, wine and 1 teaspoon cornstarch, and stir until the cornstarch is dissolved. Add the ground beef and mix together with your fingers or a spoon until the ingredients are thoroughly combined.
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3. Separate the lettuce leaves, wash them under cold running water and pat them dry with paper towels. Cut them into 5-inch rounds. Arrange the leaves on a serving platter and refrigerate.
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4. Have the above ingredients, the oil, oysters, and oyster sauce and cornstarch mixture within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the ground beef and stir-fry for about 1 minute or until it loses its red color and any liquid which has accumulated in the pan evaporates. Add the peas, oysters and oyster sauce.
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3. Stir-fry for a minute longer, then give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook, stirring, for a few seconds until the ingredients are coated with a light, clear glaze.
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4. Immediately transfer the entire contents of the pan to a heated platter and serve at once, accompanied by the lettuce leaves.
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5. Traditionally, each guest spreads a lettuce leaf on his plate and places about 2 tablespoons of the beef mixture in the middle of the leaf.
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6. The leaf is folded in half over the beef and tucked gently under it, one end of the package is then folded over about 1 inch to enclose the filling securely, and the whole rolled into a neat cylinder that can be picked up with the fingers and eaten.
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