Golden Pomfret Paradise Recipe

Prep vegetables and aromatics

Trim and cut green beans into 1-inch pieces. Thinly slice red and yellow bell peppers and the onion. Mince garlic and thinly slice shallot and scallions (keep whites and greens separate). Rinse and pat dry basil and cilantro; keep leaves whole.

Heat pan and cook aromatics

Heat a large wok or heavy skillet over medium-high heat until hot. Add vegetable oil and swirl to coat. Add minced garlic, sliced shallot, and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant and just beginning to color, taking care not to burn the garlic.

Brown the ground chicken

Add the ground chicken, breaking it up with a spatula into small pieces. Spread it into a single layer and let it sear 1–2 minutes, then stir and continue cooking until no longer pink, about 3–4 minutes total. Push the chicken to the side of the wok.

Cook the vegetables

Add the green beans to the wok and stir-fry 2 minutes to brighten and slightly soften. Add sliced bell peppers and onion and continue stir-frying another 2–3 minutes until the onions are translucent but vegetables remain crisp-tender.

Combine and finish

Stir the chicken back into the vegetables if it was pushed aside. Pour the prepared sauce (see next section) over the mixture and toss thoroughly to coat. Cook 1–2 minutes more, stirring, until the sauce thickens slightly and everything is heated through. Tear or fold in the basil leaves and the green parts of the scallions, tossing briefly until basil wilts, about 30 seconds. If using, drizzle toasted sesame oil and toss once. Remove from heat.

In a small bowl, whisk together light soy sauce (2 tbs), oyster sauce (1 tbs), fish sauce (1 tsp), dark soy sauce (0.5 tsp) if using, brown sugar (1 tsp), lime juice (1 tbs), chili paste (1 tsp), and ground white pepper (1/4 tsp) until sugar dissolves. Taste and adjust balance — add a little more lime for brightness, more chili paste for heat, or a pinch more sugar if too salty.

Arrange butter lettuce leaves on a serving platter. Spoon a generous portion of the warm ground chicken and vegetable mixture into individual leaves to make wraps.

Garnish each wrap with cilantro leaves and a light sprinkle of toasted sesame seeds. Offer lime wedges on the side if desired.

Serve immediately while hot so the basil is fragrant and the lettuce remains crisp.