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1
To make Filling: Place TVP in bowl, cover with chicken-flavored stock and set aside for 1 hour.
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2
Meanwhile, separate lettuce leaves, and rinse well.
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3
Pat dry, and place in two stacks of 8, putting smaller leaves on top.
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4
Use cleaver to shape lettuce leaves into circles about 4 inches round.
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5
Stack, and refrigerate until needed.
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6
Wrap pancakes in damp towel to prepare for steaming.
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7
Place onion, water chestnuts, mushrooms and peas in separate piles on large plate, and set aside.
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8
Drain TVP, squeezing out excess liquid.
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9
Combine 2 teaspoons soy sauce, 2 teaspoons cornstarch, salt, sugar and egg yolk in mixing bowl.
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10
Stir in TVP, and set aside.
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11
To make Sauce: Combine 1 tablespoon soy sauce, water, 1 teaspoon cornstarch, sesame oil, sugar, black pepper and rice wine in small bowl, and set aside.
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12
Heat oil for deep-frying to 400F, or when rice noodle placed in oil instantly puffs up.
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13
Separate noodles, and carefully place in oil.
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14
Using skimmer or slotted spoon, turn noodles over immediately, and cook for total of 10 seconds.
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15
Remove from oil, and drain on paper towels.
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16
Place cooked noodles in center of serving platter, and place two stacks of lettuce circles at each end of platter.
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17
Place wrapped pancakes in steamer basket, and heat over boiling water for 3 minutes, or until softened.
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18
Fold softened pancakes into quarters, and place overlapping around platter.
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19
Heat wok over high heat.
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20
Add 2 tablespoons oil and stir-fry marinated TVP for 2 to 3 minutes, or until golden.
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21
Using slotted spoon, remove from oil and place on plate.
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22
Add another 2 Tbs.
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23
of oil to wok, stir-fry onion until soft and add remaining vegetables.
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24
Return TVP to wok, and mix.
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25
Stir sauce mixture, and add to wok.
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26
Stir-fry for 30 seconds, and pour onto noodle nest on platter.
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27
Place two Chinese ceramic spoons in mounded pigeon meat for serving.
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28
To serve, top pancake with lettuce round.
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29
Spoon noodles and filling onto lettuce, and roll up taco-style to eat.
