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Dim Sum and Wokman
Dim Sum

Lettuce Wraps



1 tablespoon sesame oil
1 tablespoon peanut oil
1 lb skinless,boneless chicken breast
2 green onions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced

1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water

1 head iceberg lettuce



Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery. Add the sauce ingredients and cook at medium heat, stirring to thicken.
Spoon a heaping teaspoon of the chicken mixture into each individual lettuce leaf. Serve. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.

Makes 14-18 servings

Medalion Mushrooms


24-30 medium sized fresh mushrooms
1 cup lean ground pork
4 medium sized shrimp
6-8 water chestnuts, finely chopped,
1 tbsp dark soy sauce
1 tbsp dry sherry
1/2 tsp salt
1/2 tsp sugar
1 tsp cornstarch
2 tsp oil
1/2 cup chicken stock
4-5 tbsp oyster sauce
1 stalk scallion, chopped


Wash and stem the mushrooms.Pat dry.Shell and devien the shrimp.Mince them and mix with water chestnuts,pork,soy sauce,sherry,sugar and cornstarch.Spread about 1 tsp. of filling onto each mushroom.
Cooking: Heat 2 tsp. oil in a skillet and place mushrooms in a single layer with the filling facing up. Brown for 1 minute. Pour 1/2 cup stock into the skillet, cover and simmer for 8-10 minutes, adding more stock if necessary .Uncover .(There should be about 1/4cup stock left in the skillet.) Add oyster sauce and baste the mushrooms. When sauce thickens, transfer to platter and garnish with chopped green onions.Makes 24-30