Imperial Chinese Wraps

Filling

 * 1½ cups (about 10 oz) crumbled TVP
 * 2 cups vegetarian, chicken-flavored stock
 * 16 leaves bibb or butter lettuce
 * 16 Peking pancakes
 * 1 small onion, minced (about ½ cup)
 * 8 water chestnuts, minced
 * 4 dried shiitake mushrooms, soaked, stemmed and minced
 * ¼ cup fresh or frozen green peas
 * 2 tsp regular or low-sodium soy sauce
 * 2 tsp cornstarch
 * 1 tsp salt
 * ½ tsp sugar
 * 1 egg yolk
 * 4 cups vegetable oil for deep-frying plus
 * 4 tbsp vegetable oil for stir-frying
 * 2 oz rice noodles

Sauce

 * 1 tbsp soy sauce
 * 1 tbsp water
 * 1 tsp cornstarch
 * ½ tsp sesame oil
 * ½ tsp sugar
 * ¼ tsp freshly ground black pepper
 * 1 tbsp rice wine

Filling

 * 1) Place TVP in bowl, cover with chicken-flavored stock and set aside for 1 hour.
 * 2) Meanwhile, separate lettuce leaves, and rinse well.
 * 3) Pat dry, and place in two stacks of 8, putting smaller leaves on top.
 * 4) Use cleaver to shape lettuce leaves into circles about 4 inches round.
 * 5) Stack, and refrigerate until needed.
 * 6) Wrap pancakes in damp towel to prepare for steaming.
 * 7) Place onion, water chestnuts, mushrooms and peas in separate piles on large plate, and set aside.
 * 8) Drain TVP, squeezing out excess liquid.
 * 9) Combine 2 teaspoons soy sauce, 2 teaspoons cornstarch, salt, sugar and egg yolk in mixing bowl.
 * 10) Stir in TVP, and set aside.

Sauce

 * 1) Combine 1 tablespoon soy sauce, water, 1 teaspoon cornstarch, sesame oil, sugar, black pepper and rice wine in small bowl, and set aside.

Wraps

 * 1) Heat oil for deep-frying to 400 °F, or when rice noodle placed in oil instantly puffs up.
 * 2) Separate noodles, and carefully place in oil.
 * 3) Using skimmer or slotted spoon, turn noodles over immediately, and cook for total of 10 seconds.
 * 4) Remove from oil, and drain on paper towels.
 * 5) Place cooked noodles in center of serving platter, and place two stacks of lettuce circles at each end of platter.
 * 6) Place wrapped pancakes in steamer basket, and heat over boiling water for 3 minutes, or until softened.
 * 7) Fold softened pancakes into quarters, and place overlapping around platter.
 * 8) Heat wok over high heat.
 * 9) Add 2 tablespoons oil and stir-fry marinated TVP for 2 to 3 minutes, or until golden.
 * 10) Using slotted spoon, remove from oil and place on plate.
 * 11) Add another 2 tbsp of oil to wok, stir-fry onion until soft and add remaining vegetables.
 * 12) Return TVP to wok, and mix.
 * 13) Stir sauce mixture, and add to wok. Stir-fry for 30 seconds, and pour onto noodle nest on platter.
 * 14) Place two Chinese ceramic spoons in mounded “pigeon meat” for serving.
 * 15) To serve, top pancake with lettuce round.
 * 16) Spoon noodles and filling onto lettuce, and roll up taco-style to eat.