Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Korean Lettuce Wraps

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.


1 package tofu, firm style
1 tbs. vegetable oil
1 lb pork, fresh ground
1/2 tsp. garlic, minced
6 stalks scallions, washed and sliced thin
3 tbs. Hoisin sauce
2 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. hot chile paste*
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated, washed and drained


  • Drain the tofu and place it in a strainer for 30 minutes.
  • Heat a wok or non-stick pan over high heat.
  • Add oil; coat wok or pan.
  • Add pork, scallions and garlic.
  • Stir-fry for 3 - 4 minutes or until brown.
  • Crumble in the tofu, add the Hoisin sauce, and soy.
  • Heat through, remove from the heat and stir in the sesame oil and chile paste.
  • To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
  • Eat with a little soy as a dipping sauce.

You can buy this hot chili paste in oriental grocery stores.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".