Imperial Chinese Wraps

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== Ingredients ==
=== Filling ===
* 1½ cups (about 10 oz) crumbled TVP
* 2 cups vegetarian, chicken-flavored stock
* 16 leaves bibb or butter lettuce
* 16 Peking pancakes
* 1 small onion, minced (about ½ cup)
* 8 water chestnuts, minced
* 4 dried shiitake mushrooms, soaked, stemmed and minced
* ¼ cup fresh or frozen green peas
* 2 tsp regular or low-sodium soy sauce
* 2 tsp cornstarch
* 1 tsp salt
* ½ tsp sugar
* 1 egg yolk
* 4 cups vegetable oil for deep-frying plus
* 4 tbsp vegetable oil for stir-frying
* 2 oz rice noodles
=== Sauce ===
* 1 tbsp soy sauce
* 1 tbsp water
* 1 tsp cornstarch
* ½ tsp sesame oil
* ½ tsp sugar
* ¼ tsp freshly ground black pepper
* 1 tbsp rice wine
== Directions ==
=== Filling ===
# Place TVP in bowl, cover with chicken-flavored stock and set aside for 1 hour.
# Meanwhile, separate lettuce leaves, and rinse well.
# Pat dry, and place in two stacks of 8, putting smaller leaves on top.
# Use cleaver to shape lettuce leaves into circles about 4 inches round.
# Stack, and refrigerate until needed.
# Wrap pancakes in damp towel to prepare for steaming.
# Place onion, water chestnuts, mushrooms and peas in separate piles on large plate, and set aside.
# Drain TVP, squeezing out excess liquid.
# Combine 2 teaspoons soy sauce, 2 teaspoons cornstarch, salt, sugar and egg yolk in mixing bowl.
# Stir in TVP, and set aside.
=== Sauce ===
# Combine 1 tablespoon soy sauce, water, 1 teaspoon cornstarch, sesame oil, sugar, black pepper and rice wine in small bowl, and set aside.
=== Wraps ===
# Heat oil for deep-frying to 400°F, or when rice noodle placed in oil instantly puffs up.
# Separate noodles, and carefully place in oil.
# Using skimmer or slotted spoon, turn noodles over immediately, and cook for total of 10 seconds.
# Remove from oil, and drain on paper towels.
# Place cooked noodles in center of serving platter, and place two stacks of lettuce circles at each end of platter.
# Place wrapped pancakes in steamer basket, and heat over boiling water for 3 minutes, or until softened.
# Fold softened pancakes into quarters, and place overlapping around platter.
# Heat wok over high heat.
# Add 2 tablespoons oil and stir-fry marinated TVP for 2 to 3 minutes, or until golden.
# Using slotted spoon, remove from oil and place on plate.
# Add another 2 tbsp of oil to wok, stir-fry onion until soft and add remaining vegetables.
# Return TVP to wok, and mix.
# Stir sauce mixture, and add to wok. Stir-fry for 30 seconds, and pour onto noodle nest on platter.
# Place two Chinese ceramic spoons in mounded “pigeon meat” for serving.
# To serve, top pancake with lettuce round.
# Spoon noodles and filling onto lettuce, and roll up taco-style to eat.
Category:Vegetarian Recipes
Category:Textured soy protein Recipes
Category:Water chestnut Recipes
Category:Rice noodle Recipes
Category:Pea Recipes
Category:Sake Recipes
Category:Rice wine Recipes
Category:Shiitake mushroom Recipes
Category:Bibb lettuce Recipes
Category:Rice Recipes