Leftovers: Minced Squab in Lettuce Cups

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
Save Recipe


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

Minced Chicken Lettuce Cups

Shrimp Mango Lettuce Cups

Quinoa Pilaf in Lettuce Cups

Asian Chicken Lettuce Cups

Spring Salad in Parmesan Cups

Lettuce Cups with Tofu and Beef

Grilled Sesame Chicken Lettuce Cups

Thai Grilled Watermelon Lettuce Cups