Duck Crystal Wrap
What You Will Need
Ingredients
- Barbecued duck 1 Cup [diced]
- Iceberg lettuce cups 12 pcs [small]
- Water chestnuts 1/4 Cup [chopped]
- Chinese mushroom(s) 4 pcs
- Pineapple 1 Cup [diced]
- Shallots 1/2 pc [minced]
- Green onion(s) 1 pc [thinly sliced]
- Chinese parsley 1 tbsp [chopped]
- Pickled ginger 1 tspchopped
Sauce Mix
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Lee Kum Kee Chicken Bouillon Powder 1/3 tsp
- Water 1/3 Cup
- Rice wine 2 tsp
- Corn starch 1/2 tsp
Dipping
- Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
-
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Coarsely chop caps
-
Combine sauce ingredients in a bowl; set aside.
-
Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add shallot; cook, stirring, until fragrant, about 10 seconds.
-
Add duck; stir-fry for 1 minute. Add mushrooms, ginger, pineapple, water chestnuts, cilantro, and green onion; stir-fry for 1 minute. Add sauce; cook, stirring, until sauce boils and thickens
-
To eat, spread a small amount of Lee Kum Kee Hoisin Sauce on a lettuce cup, spoon in some duck mixture, wrap up in lettuce cup, and eat out of hand.
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