so I thought I would post a recipe that had nothing to do with the holiday. I’ve had it for a while and actually tried it over the weekend. Very delicious!
Lettuce Wraps (Similar to Pei Wei’s or PF Changs)
1 head iceberg lettuce
2 large chicken breasts, diced
1 tsp garlic, minced
2 tsp soy sauce
1 TBSP hoisin sauce
1 tsp sesame oil
1/2 tsp ginger (you can use fresh, but I only had powder)
1 TBSP vinegar
1 (8 oz) can water chestnuts, drained and finely chopped
2 green onions, sliced
1 cup fresh mushrooms, chopped
1/2 package thin rice sticks, optional
Remove core from lettuce and wash with cold water. Drain well. Seperate leaves and stack upside down on plate. Chill until crisp (over night if possible). In large skillet, cook chicken in 1 TBSP canola oil until no longer pink in center. Lower heat to medium. Drain. In a small bowl, whisk together soy sauce, garlic, hoisin sauce, sesame oil, ginger and vinegar. Add to skillet and cook for 3 minutes. Add in chestnuts, onions and mushrooms. Cook for another 3-5 minutes. Fry rice sticks according to package. Spoon mixture onto lettuce wraps and enjoy!
Asian Dipping Sauce
1/2 cup sugar
1/2 cup water
2 TBSP soy sauce
2 TBSP vinegar
1 TBSP lemon juice
1/2 tsp sesame oil
1 TBSP hot mustard or brown spicy mustard
2 tsp hot water
1-2 tsp red chili garlic sauce
Disolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and chill. Mix hot mustard with hot water,. Add garlic sauce. Stir into chilled sauce and serve.
I didn’t make the dipping sauce and the lettuce wraps were fantastic without it. It was surprising very easy to make. I also didn’t do the rice sticks. This dish is definitely a keeper in my house!