Sunday, December 27, 2015

Lettuce Wraps

Similar to those served as an appetizer at a popular Chinese chain restaurant, and a big hit in our family.  We use ground beef, but chopped chicken is excellent as well.

1 tablespoon oil
1 lb ground beef (or two boneless skinless chicken breasts)
8 oz can of water chestnuts, minced
2/3 cup fresh mushrooms
1 small onion, chopped
1 clove minced garlic
1 cup+ of other vegetables, including peppers or zucchini, chopped

2 tablespoons sugar
1/2 cup broth
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil (packs surprising flavor!)
1 tablespoon mustard
2 teaspoons water
1-2 teaspoons garlic and red chile paste (if desired for spiceness)

Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make dip by combining all ingredients, mix well and refrigerate until ready to serve.

Heat oil in large frying pan or woke, saute meat until cooked through.  Remove meat, allow to cool and mince (if using chicken).  Leave remaining grease in cooling pan.  Prepare stir fry sauce by combining ingredients.  Heat the greasy pan again, on high heat, and add chicken, garlic, onions, water chestnuts, mushrooms, and other vegies.  Add stir fry sauce and heat through, for a few minutes.

Serve filling scooped into whole lettuce leaves, rolled slightly, and dipped into the dip as desired.  It's messy, but delicious!

Adapted from this recipe

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