Leftovers: Minced Squab in Lettuce Cups

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
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Canola oil to cook

1 tablespoon minced ginger

1/2 cup diced onion, 1/8-inch thick

1/2 cup diced carrot, 1/8-inch thick

1/4 cup diced celery, 1/8-inch thick

2 scallion slices, 1/16-inch thick, separated

1 tablespoon oyster sauce

1 cup minced squab breast

4 cups fried mung bean noodles

Salt and black pepper to taste

8 lettuce cups from iceberg


  1. 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.
  2. Wine Suggestion: Cotes du Rhone Domaine Sainte-Anne Syrah 1995