Braised Rabbit with Lettuce Stem
Tender rabbit meat braised with crisp lettuce stems in a savory chili bean sauce. A homestyle Chinese dish with layers of flavor from aromatic ginger, garlic, and doubanjiang.
Story
This classic Sichuan-style dish combines delicate rabbit meat with the subtle crunch of lettuce stems. The marinating step ensures the rabbit stays juicy during cooking, while the chili bean paste adds depth and a gentle warmth.
Ingredients
Rabbit meat, cut into 1-inch pieces
1 lb
Lettuce stems (celtuce), cut into chunks
2 medium
Vegetable oil
3 tablespoons
Ginger, minced
1 inch
Garlic, minced
3 cloves
Sichuan chili bean paste (doubanjiang)
2 tablespoons
Light soy sauce
1 tablespoon
Rice wine or cooking wine
2 tablespoons
Cornstarch
1 tablespoon
Salt
to taste
Green onions, chopped
for garnish
Instructions
1
Prep the rabbit
Cut rabbit into bite-sized pieces. Toss with cornstarch, rice wine, and a pinch of salt. Let sit for 15 minutes while you prep the other ingredients.
2
Prepare the vegetables
Cut lettuce stems into roughly 1-inch chunks. Mince the ginger and garlic. Have all aromatics ready near the stove.
3
Sauté the rabbit
Heat oil in a wok or large pan over medium-high heat. Add the marinated rabbit pieces and stir-fry until they lose their pink color, about 4-5 minutes.
4
Build the sauce
Push rabbit to the side, add chili bean paste to the oil and stir until fragrant, about 30 seconds. Add ginger and garlic, cook another 30 seconds until aromatic.
5
Braise until tender
Add lettuce stems, soy sauce, and 1/2 cup water. Cover and simmer for 12-15 minutes until rabbit is cooked through and lettuce is tender. Adjust salt to taste.
6
Serve
Transfer to a serving dish. Garnish with chopped green onions and serve hot over steamed rice.
