Recipes

Pork and Cloud Ear Mushroom Lettuce Wraps

Often found in various Asian cuisine, Cloud Ear mushrooms have a distinctive, semi-crisp texture. In the pork filling of these lettuce wraps, the mushrooms echo the crispness of the lettuce as well as the shallot and peanut garnishes, creating a deliciously crunchy dish.

Prep time: 10 min

Cook time: 50 min

Total time: 60 min

Pork and Cloud Ear Mushroom Lettuce Wraps
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes about 8 servings

  • 1 Ounce Dried Cloud Ear Mushrooms

  • 1 Tablespoon Peanut Oil

  • 2 Shallots, one cut crosswise, and one minced

  • 1 Pound Ground Pork

  • 3 Cloves Garlic, minced

  • 1 1-Inch Piece Ginger, peeled and minced

  • 1 Small Fresh Red Chile, thinly sliced crosswise

  • 1/3 Cup Chinese Rice Wine, Sherry, Or Port

  • 3 Tablespoons Hoisin Sauce

  • 1 Tablespoon Oyster Sauce

  • 2 Teaspoons Rice Wine Vinegar

  • 2 Teaspoons Soy Sauce

  • 1/2 Teaspoon Sesame Oil

  • 1/2 Teaspoon Chili Sauce (Such As Sriracha)

  • 24 Leaves Butter Or Romaine Lettuce, for serving

  • 1/4 Cup Roasted Peanuts, chopped, for garnish

  • 1/4 Cup Picked Cilantro Leaves, for garnish

  • Lime Wedges, for garnish

  • Chili Sauce, for garnish

Directions

  1. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Drain, and rinse well. Thinly slice and set aside.

  2. Heat large skillet or wok over high heat, and add oil. When oil is shimmering, add thinly sliced shallot. Cook until browned and crispy, and transfer to paper towels with slotted spoon. Add pork to pan and brown thoroughly, stirring frequently. Transfer to plate.

  3. Add mushrooms, garlic, ginger and minced shallot to hot wok. Stir-fry for 3 minutes, scraping up any browned pork bits from bottom of pan as you go. In final minute of cooking, add sliced red chile.

  4. Add rice wine, and reduce until liquid is nearly evaporated. Add pork back into wok, along with hoisin sauce, oyster sauce, rice vinegar, soy sauce, sesame oil and chili sauce. Stir to combine and heat through. Remove from heat.

  5. Spoon about 2 tablespoons filling into each lettuce leaf, and garnish as desired with crispy shallots, chopped peanuts, cilantro, lime and chili sauce.