Finally, I was able to buy canned water chesnut in Market!Market! supermarket. I also asked Jing to buy for me in Cash and Carry. Good thing I have a spare can in my pantry now. Thanks, Jing!
I experimented with Minced Pigeon sans the pigeon. It is somewhat similar in taste when you eat the Peking Duck a second way.
Minced Vegetables in Lettuce Cup
6 pcs. dried winter mushrooms, soaked in hot water for 30 minutes then water squeezed out, stems removed and caps minced finely
8 pcs. water chesnuts, minced
2 T. cashew or walnut, toasted and chopped
1 T. light soy sauce
1/2 T. dark soy sauce
1/2 T. Vegetarian Strir-Fry sauce
1 t. sugar
1 t. cornstarch dispersed in 1 t. water
1/8 t. salt
Mix all the ingredients in a bowl and set aside.
2 cloves garlic, minced
1 stalk leek, white parts only, sliced thinly
1 t. oil
1 t. Chinese cooking wine
Heat oil in a non stick pan. Saute the leek and garlic until fragrant. Add the vegetables and nuts, toss around the pan. Add the Chinese wine and continue cooking until the sizzling dies down. Adjust the seasonings according to taste.
Transfer onto a serving dish.
Separate the iceberg lettuce leaves, rinse, spin dry and refrigerate until ready to use. Trim the curly edges until the leaf forms a cup.
Spoon the minced vegetables into the lettuce cups and top with hoisin sauce.
The recipe actually calls for minced pigeon, chicken or duck but I omitted it. You can also add fried rice stick noodles(bihon) but then it will not be low fat anymore.