This delicious dish from our friends at the Mandarin Restaurant pairs squab’s unique, succulent flavor with a tangy asian-inspired marinade. Your mouth will ask for more.
Active Time: 35 MIN
Total Time: 1 HR
Chop Squab into fine pieces. Soak black mushrooms in warm water until soft and then chop into fine pieces.
Mix marinade ingredients together. Add Squab meat and marinade for about 15 minutes.
Heat oil in pan over high heat (about 350 degrees). Deep fry rice noodles for 3 seconds or until well puffed. Remove to platter and crush with fork. Pour out all but 3 T. of oil from the pan.
Reheat oil in pan over medium heat, stir in Squab for about 2 minutes, then remove to bowl. In same pan over medium heat, heat 2 T. of oil.
Stir-fry onion, water chestnuts and black mushrooms, stirring constantly. Mix Squab into pan and add soy and add soy sauce, sugar, salt, sesame oil, cornstarch, black pepper and water, stirring quickly until blended.
Place minced Squab mixture on lettuce leaves. Sprinkle with crushed rice noodles