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Chinese Tacos





Yields
Makes 4 servings

A friend from Thailand, visiting Jayne March and her family, prepared these lettuce rolls, which can also be made with ground chicken.

  Salad oil
 1 ounce dried thin rice noodles (rice sticks or mai fun)
 1 pound ground lean beef
 1 cup finely chopped mushrooms
 1/3 cup finely chopped canned water chestnuts
 1/3 cup thinly sliced green onions (including tops)
  About 2 tablespoons soy sauce
 1/4 teaspoon chili flakes (optional)
 1 tablespoon cornstarch
 3 tablespoons dry sherry
 1 pound iceberg or butter lettuce, rinsed, crisped, and separated into leaves
Step 1
1

Pour about 1 inch oil into a 14-inch wok or a 5- to 6-quart pan over high heat. When oil reaches 375°, add noodles in 2 equal batches, turning over once until they puff, almost immediately. Lift from pan with a slotted spoon and drain on paper towels.

Step 2
2

In a 10- to 12-inch frying pan over high heat, stir and crumble beef until small pieces. Add mushrooms, water chestnuts, green onions, 2 tablespoons soy sauce, and chili flakes. Stir often until juices evaporate and mixture is lightly browned, 5 to 7 minutes.

Step 3
3

Meanwhile, in a small bowl, blend cornstarch and sherry until smooth. Add to pan and stir until mixture boils. Remove from heat and add more soy sauce to taste. Pour into a bowl. Put noodles and lettuce in separate bowls.

Step 4
4

For each portion, spoon noodles and meat mixture onto a lettuce leaf and roll up to eat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories445
% Daily Value *
Total Fat 31g40%

Saturated Fat 10g50%
Cholesterol 85mg29%
Sodium 620mg27%
Total Carbohydrate 16g6%

Dietary Fiber 2g8%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.