The first time I ever ate lettuce wraps was at a P.F.Chang's in Denver. I was sold and knew I had to make these at home. This is a quick and easy dinner that goes together in less than thirty minutes. An internet search will bring you dozens of recipes. I combined several to come up with this one. You can choose what kind of lettuce to use. Iceberg works well, but its crispy leaves will often break, something with a soft leaf like Boston Bib works best, but I have even used Romaine. Hoisin sauce can be found in the Asian section of your grocery store. It's kind of like barbeque sauce, but sweeter and not smokey. Serve with sauce and chopped scallions. Enjoy!
1 head lettuce (bib, iceberg or even romaine)
1 pound ground chicken (you can substitute pork)
1 Tablespoons vegetable oil
1 small onion finely chopped
1 can water chestnuts diced
3 cloves of garlic finely chopped or run through garlic press
1 inch piece of fresh ginger grated
1/3 cup hoisin sauce
3 Tablespoons soy sauce or Tamari if you are gluten free
1 Tablespoon rice wine vinegar (can substitute cider vinegar)
1 Tablespoon sesame oil
1/2 to 1 teaspoon Sriracha sauce This is a hot sauce to give it a little kick, you can omit if you wish
3 scallions chopped (white and green parts)
Sauce for topping
Whisk together with a fork;
1/4 cup hoisin sauce
2 Tablespoons soy sauce
1 teaspoon sesame oil
Heat one tablespoon of oil in a skillet and add garlic, onion and ginger. Cook for about three minutes over medium heat until softened. Add chicken and cook about seven to ten minutes until no pink shows. Add hoisin, soy sauce, vinegar, Sriracha, if you are using, and water chestnuts. Cook through. Lastly, add sesame oil and stir to combine. Serve with lettuce. Put meat into whole lettuce leaves, add a bit of sauce and some chopped scallions, wrap and enjoy!
Feel free to leave questions or comments in the comment section below the post.
Happy Cooking!
Carol
a.k.a. Nonnie
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