BBQ duck lettuce wrap

Lettuce, or sung choy, stands for striking it rich and is a crucial part of the Lion Dance ritual called “seizing the green” which helps to bring prosperity to business ventures.
Ingredients: 
4 dried Chinese mushrooms
2 oz / 60g package cellophane noodles (optional)
1 Tbsp / 15 mL canola or vegetable oil
2 shallots, chopped
1 cup / 250 mL finely diced carrot
1 cup / 250 mL finely diced green beans
2 cups / 500 mL diced BBQ duck meat
8 water chestnuts, peeled, diced
1 Tbsp / 15 mL BBQ duck jus (sold with duck)
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL oyster sauce
1 Tbsp / 15 mL hoisin sauce
1 tsp / 5 mL sesame oil
1/4 cup / 60 mL hoisin sauce
salt to taste
12–16 large leaves of iceberg or leaf lettuce

Soak Chinese mushrooms and cellophane noodles (if using) separately in hot water for 15 minutes or till soft. Drain and reserve 2 Tbsp (30 mL) of mushroom liquid. Remove stems from mushrooms and dice caps finely. Coarsely chop noodles. Set aside.

Heat oil in wok over medium high heat. Add shallots and mushrooms stir-fry for 1 minute. Add carrots and green beans and stir-fry for 1 minute. Add duck meat, water chestnuts, noodles and stir-fry for 1 minute.

Add, duck jus, oyster sauce, soya sauce, 1 Tbsp (15 mL) hoisin sauce, reserved mushroom liquid and sesame oil and continue stir-frying for about 2 minutes or until vegetables are cooked but crunchy and liquid is absorbed. Season to taste.

Transfer duck-vegetable mixture to serving platter. Present raw lettuce leaves and hoisin sauce on the side so diners can fill and make the rolls themselves.

Serves 4 to 6