Tuesday, August 10, 2010

Kung Pao Chicken and Ground Pork in Lettuce Wrap

These are my favorite Chinese dishes.
Ground Pork in Lettuce Wrap and Kung Pao Chicken

Ground Pork in Lettuce Wrap
I used pork 'cause that was what's available but we can also use ground chicken, duck, beef or even shrimps.... =)

Kung Pao Chicken
I made the healthier version of the Kung Pao Chicken, instead of deep-frying the chix, I just stir-fried it =)


good for 3-4 pax

2 boneless, skinless chicken breasts, 7 to 8 ounces each

· Marinade:

2 teaspoons soy sauce

· 2 teaspoons Chinese rice wine or dry sherry

· 1 teaspoon sesame oil

· 1 1/2 teaspoons cornstarch

· Sauce:

· 2 tablespoons dark soy sauce

· 1 tablespoon Chinese rice wine or dry sherry

· 1 teaspoon sugar

· Other:

· 8 small dried red chili peppers

· 2 cloves garlic, chopped

· 2 green onions (spring onions, scallions)

· 4 tablespoons oil for stir-frying, or as needed

· 1 teaspoon Szechuan peppercorn, optional

· 1/2 cup peanuts or cashews

· a few drops sesame oil, optional
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes or longer.

In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add oil. Add the chicken. Stir-fry until chicken is slightly browned. Set aside.

On the same wok, saute garlic then add the chili peppers and the Szechuan peppercorn. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Drizzle with sesame oil. Serve hot.''



1 iceberg lettuce, halved vertically with a knife then carefully separate with hands
1 small roll of vermicelli noodles ( or only a handful 'coz they expand when fried), deep fried
1/2 kilo of ground pork or chicken, season with salt and pepper before cooking
4 pieces of water chestnuts, chopped
1 pc. white onion, brunnoise ( 1cmx 1 cm x 1cm) or chopped
1 clove garlic, chopped
1/2 carrot, chopped
2 tbsp hoisin sauce
sesame oil, for drizzling only
vegetable oil
cilantro, for garnish


1.)Prepare the lettuce.
2.)Deep fry the vermicelli noodles. ( Do not soak in water before deep frying. Deep fry it straight into the hot oil. Remove the noodles as soon as they are puffed don't wait until they get brown as they burn really fast).

3.)Heat pan, add vegetable oil and saute onions until transluscent. Add garlic, carrots and water chestnuts and saute for a few more minutes. Set aside.

4.)Using the same pan, heat and add vegetable oil. Add the seasoned ground meat and cook. When the meat is cooked, combine in the cooked vegetables and mix. Add the 1st tablespoon of hoisin sauce first. And coat the meat well, taste... if you think you need more hoisin, then add the additional tablespoon (me, i like mine with lots of hoisin, but please taste it first to your liking) Drizzle with a few drops of sesame oil. Taste. Season with pepper or salt

Using your hands, get the lettuce wrap and add a bed of vermicelli then top it with the meat fillings and garnish with cilantro. OR serve the vermicelli, meat fillings separately with the lettuce wrap and let your guests fill their lettuce themselves.

6.) Enjoy


  1. oh girl, the lettuce wraps look amazing, could you send me the receipe? for both pork and chicken stir fry!

  2. Hello Anna,

    Thank you for taking time to visit my blog.
    I will be posting the recipes for the Lettuce wrap and Kung Pao Chicken later...

  3. Anna, posted the recipes already. I hope I didn't miss anything.