Chinese Lettuce Wraps Recipe (with Video)

1. Rehydrate dried shrimp and dried shiitake mushrooms (if using) in warm water while you prep other ingredients (these will likely need at least 30 minutes).
2. Marinate the ground pork in Shaoxing wine, soy sauce, sugar, salt, and white pepper. Set aside.
3. Prep all the filling ingredients by finely dicing them all around the same size. The ginger should be grated or minced. Scallions should be separated into whites and greens. Once the mushrooms are rehydrated, squeeze out the water, remove the stems, and finely dice. Keep all the filling ingredients separated as you’ll be adding them at different times.
4. Cooking the filling
5. Heat up a pan on medium heat and add 2-3 tbsp of oil. Once warm, add the aromatics: onions, scallion whites, and ginger. Sauté until fragrant, or about 1-2 min.
6. Add the marinated pork and stir fry until no longer pink, or about 1-2 min. Add the Chinese sausage, and stir fry 1-2 min. Then continue this process with dried shrimp, then shiitake mushrooms, and finally the jicama.
7. Once the pieces of jicama turn from opaque white to more translucent, add the filling seasonings: soy sauce, oyster sauce, sugar, salt, white pepper, sesame oil, and scallion greens. Mix well, taste, and adjust to your preference. Remove off heat and set aside.
8. Assembling the lettuce wraps
9. Prepare the iceberg lettuce by pounding the stem on your cutting board — this should loosen it and make it easy to remove. Submerge the lettuce in a large bowl of water and gently remove leaves one at a time. The water should make it easier to remove.
10. Once separated, rinse each leaf well under running water. Optionally, you can cut them into round lettuce cup shapes.
11. Serve by adding ~3 tbsp of filling into a lettuce cup and topping with a drizzle of hoisin. Enjoy!