Leftovers: Minced Squab in Lettuce Cups
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 316
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 65
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 445
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
Canola oil to cook
1 tablespoon minced ginger
1/2 cup diced onion, 1/8-inch thick
1/2 cup diced carrot, 1/8-inch thick
1/4 cup diced celery, 1/8-inch thick
2 scallion slices, 1/16-inch thick, separated
1 tablespoon oyster sauce
1 cup minced squab breast
4 cups fried mung bean noodles
Salt and black pepper to taste
8 lettuce cups from iceberg
Directions
- In a hot wok or skillet coated with oil, add ginger, onion, carrot, celery and scallions whites. Season and stir fry for 3 minutes. Add oyster sauce and squab to heat. Fill each lettuce cup with fried noodles then top with squab mix. Garnish with scallion greens and serve.
- Wine Suggestion: Cotes du Rhone Domaine Sainte-Anne Syrah 1995