Dove Lettuce Wraps
These Dove Lettuce Wraps are so delectable that even my most stubborn, picky eater of a son asks for them as soon as the mourning dove season begins.
Equipment
- Knife
- Spoon
- Mixing bowls
- Non-stick wok
Ingredients
- 1 oz dried shiitake mushrooms
- 1 tsp cornstarch
- 1 tbsp sherry
- 1 pound dove breasts, cut into small pieces
- 2 tbsp peanut oil, divided
- 4 garlic, sliced
- 2-3 Thai chiles, sliced thinly
- 1½ cups carrot, peeled and chopped
- 1½ cups jicama, chopped
- Salt and ground white pepper, as desired
- 4 scallions, sliced thinly
- 1 tbsp sesame oil
- 8 large lettuce leaves
Instructions
- In a small-sized bowl of boiling water, soak the dried mushrooms.
- Cover the bowl and put it aside for around 8-10 minutes.
- In another large-sized bowl, dissolve the cornstarch in sherry.
- Add in the dove meat and blend to incorporate.
- Set it aside for around 4-5 minutes.
- Drain the mushrooms and then cut them into small pieces.
- In a large-sized, non-stick wok, sizzle 1 tablespoon of peanut oil over high heat.
- Lay out the dove meat in one layer and cook for around 1 minute, without stirring.
- Now, sear the meat for around 1-2 minutes.
- With a slotted spoon, transfer the dove meat into a bowl. Put it aside.
- In the same wok, sizzle the remaining peanut oil over medium heat.
- Put in garlic and chiles and sauté for 20-30 seconds.
- Put in mushrooms, carrot, and jicama and stir fry for around 2 minutes.
- Blend in dove meat, salt, and white pepper and stir fry for around 1 minute.
- Blend in the scallions and immediately take off the wok from heat.
- Drizzle the dove mixture with sesame oil.
- Arrange the lettuce leaves onto serving plates.
- Divide the dove mixture over each leaf evenly.
- Serve immediately.
Notes
Nutritional Information per Serving:
Fat: 13.1g | Saturated Fat: 2.5g | Sodium: 101mg | Carbohydrates: 54.4g | Fiber: 17.2g | Sugar: 3.6g | Protein: 14.3g