香菜炒乳鸽E

Stir-fried Squab in Lettuce Leaves

This dish is a Cantonese classic, sometimes called san choy bau, and the little parcels, with the contrast between their warm filling and the cold lettuce, are delicious. If squab is unavailable, chicken may be used instead.

serves 6

12 soft lettuce leaves, such as butter lettuce

250 g (9 oz) squab or pigeon breast meat

450 g (1 lb) centre-cut pork loin, trimmed

80 ml (2½ fl oz/¹/₃ cup) light soy sauce

3½ tablespoons Shaoxing rice wine

2½ teaspoons roasted sesame oil

8 dried Chinese mushrooms

240 g (8¾ oz/1½ cups) peeled water chestnuts

125 ml (4 fl oz/½ cup) oil

2 spring onions (scallions), finely chopped

2 tablespoons finely chopped ginger

1 teaspoon salt

1 teaspoon sugar

1 teaspoon cornflour (cornstarch)

Rinse the lettuce and separate the leaves. Drain thoroughly, then lightly pound each leaf with the flat side of a cleaver. Arrange the flattened leaves in a basket or on a platter and set aside.

Mince the squab meat in a food processor or chop very finely with a sharp knife. Mince the pork to the same size as the squab. Place the squab and pork in a bowl with 2 tablespoons of the soy sauce, 1½ tablespoons of the rice wine and 1 teaspoon of the sesame oil, and toss lightly. Marinate in the fridge for 20 minutes.

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and chop the caps. Blanch the water chestnuts in a pan of boiling water for 1 minute, then refresh in cold water. Drain, pat dry and roughly chop them.

Heat a wok over high heat, add 3 tablespoons of the oil and heat until very hot. Stir-fry the meat mixture, mashing and separating the pieces, until browned. Remove and drain. Reheat the wok, add 3 tablespoons more of the oil and heat until very hot. Stir-fry the spring onion and ginger, turning constantly, for 10 seconds, or until fragrant. Add the mushrooms and stir-fry for 5 seconds, turning constantly. Add the water chestnuts and stir-fry for 15 seconds, or until heated through. Add the remaining soy sauce, rice wine and sesame oil with the salt, sugar, cornflour and 125 ml (4 fl oz/½ cup) water. Stir-fry, stirring constantly, until thickened. Add the cooked meat mixture and toss lightly.

To serve, place some of the stir-fried meat in a lettuce leaf, roll up and eat.