CRISPY ENTREES

Lettuce Wraps, Stir-Fried Pork & Crispy Noodles

Yield: 10-15 wraps

1 tbsp. Koon Chun Double Black Soy Sauce
½ c. Lee Kum Kee Hoisin Sauce
1 tsp. Lee Kum Kee Chili Sauce
1 tsp. Cornstarch
1 tsp. House of Bee Sesame Oil
1 tbsp. Vegetable Oil
2 tsp. Garlic, minced
1 tbsp. Ginger, minced
½ c. Shiitake mushrooms, ½ inch diced
½ c. Jicama, ½ inch diced
1 l2b. Ground Pork*
½ c. Sliced Scallions, diced ½ inch
½ c. Red Bell Peppers, diced ½ inch
1 head Butter, Boston Bibb or Iceburg Lettuce
½ c. Cilantro Leaves
2 tbsp. White and Black Sesame Seeds, toasted
2 tbsp. Shallots, fried
½ c. * Wing Hing Crispy Noodles 303101201

*Alternative: Wing Hing Wonton Strips 303105701

Filling

  1. Whisk together soy sauce, hoisin sauce, cornstarch and sesame oil.
  2. Heat wok or large sauté pan over high heat, add oil and stir-fry ginger, garlic, mushrooms and jicama until aromatic.
  3. Stir in pork and cook, while breaking into small pieces, until pork is cooked and completely opaque throughout.
  4. Mix in bell peppers, scallions and sauce mixture and cook until sauce coats the pork and comes to a boil.

Assembly

  1. Line serving platter with leaves cup shape upwards.
  2. Fill each leaf with about 3 tbsp. of filling.
  3. Top filling with cilantro leaves, a sprinkling of sesame seeds, and fried shallots.
  4. Then pile on some Wing Hing Crispy Noodles.

Serving Suggestions:

Garnish the top of the dish with some orange segments, diced mangos or julienne orange zest.

  • Any ground protein can be used – ground chicken, beef, lamb or even shrimp.

Thai Peanut Salad

Yield: 10-12 servings

Wing Hing Crispy Wonton Strips 303105701, as needed
2 c. Chunky Peanut Butter
1 can Chaokoh Coconut Milk
1 c. Mae Ploy Thai Chili Sauce
1/2 c. Kikkoman Soy Sauce
1 Red Bell Pepper, Julienne
1 bunch Green Onion, diced
1 c. Carrots, shredded
1 c. Green Beans, blanched
1 c. Sugar Snap Peas, blanched
1 bunch Cilantro, mined
12 c. Green Cabbage, shredded finely
1 c. Red Cabbage, shredded finely
Peanuts, chopped, as needed

Method:

  1. Combine peanut butter, coconut milk, soy sauce and sweet thai chili sauce over low heat stirring constantly until heated through. Cool.
  2. Once the sauce has cooled completely, mix together with the cabbage.
  3. Combine all of the remaining ingredients except for the peanuts, cilantro and crispy wonton strips.
  4. Mix all ingredients and refrigerate for 2 hours for flavors to combine.
  5. Garnish with chopped peanuts and cilantro and crispy wonton strips.

**Grilled Chicken or Shrimp may be added to this dish and served as an entrée.