On the fridge: Why Chinese lettuce wraps will never go out of style

 
By Bonnie S. Benwick
The Washington Post
Posted4/25/2017 6:00 AM
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  • Pork and Mushroom San Choy Bau. This is the kind of dish that comes together quickly, so that's why you do all the prep upfront.

    Pork and Mushroom San Choy Bau. This is the kind of dish that comes together quickly, so that's why you do all the prep upfront. Deb Lindsey/The Washington Post

Here's a meal that works for a household full of folks on different schedules. Stir-fry the ginger-and-garlic-flavored mushrooms and ground pork whenever you've got a quorum for dinner. It has a minimal amount of heat from small red chiles and a bit of piquancy from the combination of Chinese rice cooking wine and soy sauce. (Portions for young or timid eaters can be done without the chiles, of course.) The mixture goes into crisp leaves of small-head lettuce and gets a last-minute helping of crunchy scallions; spoon in what the appetite demands.

Similar dishes at Chinese-style restaurants often goop up the mixture or make it too sweet; this one's got a nice savory balance.

The rest can be reheated in minutes, either on the stove top or in the microwave, for subsequent dinners or lunch the next day.

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