In a hot wok or skillet coated with oil, add ginger, onion, carrot, celery and scallions whites. Season and stir fry for 3 minutes. Add oyster sauce and squab to heat. Fill each lettuce cup with fried noodles then top with squab mix. Garnish with scallion greens and serve.
Wine Suggestion: Cotes du Rhone Domaine Sainte-Anne Syrah 1995
Copyright 1999, Ming Tsai, All Rights Reserved