Tuesday, June 19, 2012

Lettuce Wraps

PF Chang Who?

There is something about finger food as an adult that just makes me smile.  I think it reminds me of my Mom and Dad yelling at me as a kid, reminding me to use a fork *ehm*. Well Mom and Dad, I still think sometimes it is ok to use your hands.

Allow me to introduce you to the most amazing homemade Lettuce Wraps.

Lettuce Wraps

Boston Bibb or butter lettuce leaves
1 pound ground chicken
1 tablespoon cooking oil
1/2 red onion, chopped
2 cloves fresh garlic, minced
1 1/2 tablespoon low sodium soy sauce
1/4 cup + 2 tablespoons hoisin sauce
3 teaspoons minced ginger
1 1/2 tablespoon rice wine vinegar
2 teaspoons Asian chile pepper sauce
1/2 cup shiitake mushroom caps
1/4 cup carrots, julienned
1/4 cup cucumber, seeded & julienned
1 bunch green onions, chopped
2 teaspoons Asian sesame oil


Rinse lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground chicken in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. 

Cook the onion and garlic in the same pan, stirring frequently until slightly wilted. 

Add the carrots, cucumber, mushrooms, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. 

**TIP: mix all liquid ingredients (except sesame oil) in a small dish while the chicken is cooking for easy and quick access when needed in this step.**

Stir in green onions, sesame oil, and cooked chicken; continue cooking about 2 minutes.

Arrange lettuce leaves around a large serving platter or simply on your plate, and pile meat mixture in the center. 

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and wa-la! Homemade lettuce wraps for a fraction of the cost!

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1 comment:

  1. Another great recipe! I am going to make the next batch bigger so i can freeze some for a super easy meal night