Saturday, April 25, 2009

Lettuce Wraps (like at PF Changs....mmmmmm)

(Disclaimer: I didn't take this picture, nor do I know if it is an actual picture of PF Changs Lettuce Wraps.... but, I took no pictures, therefore this will have to do)

1 tablespoon hoisin sauce (you should be able to get this in the Asian section at your grocery store)
1 tablespoon soy sauce
1 tablespoon rice wine for cooking
(if you don't have it, substitue with chicken broth or some other cooking wine. Or, if you really want, just leave it out)
2 tablespoons oyster sauce
(Sometimes it will say "oyster flavored sauce." Same thing. Also should be found in the Asian section of your grocery store)
2 tablespoons water
1 teaspoon sesame oil
(Asian section of your grocery store)
1 teaspoon sugar
2 teaspoons cornstarch

1/2 teaspoon cornstarch
2 teaspoons cooking rice wine (if you don't have access to this, you can use any type of cooking wine.... or you can just leave it out)
2 teaspoons water
2 teaspoons soy sauce

1 1/2 lbs boneless skinless chicken breasts, diced very small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced or grated fresh ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms
, minced
(you can really use any type of mushrooms if you don't have access to shiitakes.)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
(I have yet to actually do the cellophane noodles yet... I always forget....I think they are perfectly good without)
Iceburg lettuce leaves, washed and taken off the head but left whole

soy sauce
rice vinegar
hoisin sauce
chinese hot mustard (Asian section of grocery store)
chili paste or chili garlic paste (ditto)

1) Mix all ingredients for "cooking sauce" and set aside.
2) In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.

3) Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.

4) Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and water chestnuts and stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.
5) Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

6) If you want to do dipping sauce, place all the dipping sauce ingredients out on the table. Give each person a small dish or plate and allow everyone to mix their own sauce to their own liking! The sauce can either be drizzled onto the contents of your lettuce wrap, or you can dip your lettuce wrap into it.

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