Ingredients

• 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

Instructions

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