Jun 152012
Asian Lettuce Wraps
Carbs per serving: 30 Servings: 4
Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
1 teaspoon cornstarch
1 green onion, finely chopped
chile-garlic sauce (optional)
Filling:
1 pound ground chicken
1 tablespoon oil
1/2 onion, minced
1 clove garlic, minced
1 tablespoon minced fresh ginger
5 ounces mushrooms, chopped 1 (5-ounce) can water chestnuts, chopped
2 green onions, thinly sliced
1 small head of Boston or Bibb lettuce, leaves separated, rinsed, and dried
Dipping sauce:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
½ teaspoon sriracha (optional)
In a large bowl, combine all of the marinade ingredients. Add the ground meat; use a fork or your hands to coat the meat with the marinade, breaking up large chunks. Set aside for 15 minutes.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until it flows like water when the pan is tilted. Add the shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about one minute. Add the mushrooms and a pinch of salt and continue cooking, stirring occasionally, until the mushrooms soften. Add the chicken with its marinade and the water chestnuts; cook, breaking the meat into small pieces, until no pink remains, about 6 minutes. Stir in the green onions.
Combine all of the dipping sauce ingredients in a small bowl. Serve with the meat and lettuce leaves, filling the lettuce just before serving to prevent wilting.
From: The Way the Cookie Crumbles
Carbs per serving: 30 Servings: 4
Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
1 teaspoon cornstarch
1 green onion, finely chopped
chile-garlic sauce (optional)
Filling:
1 pound ground chicken
1 tablespoon oil
1/2 onion, minced
1 clove garlic, minced
1 tablespoon minced fresh ginger
5 ounces mushrooms, chopped 1 (5-ounce) can water chestnuts, chopped
2 green onions, thinly sliced
1 small head of Boston or Bibb lettuce, leaves separated, rinsed, and dried
Dipping sauce:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
½ teaspoon sriracha (optional)
In a large bowl, combine all of the marinade ingredients. Add the ground meat; use a fork or your hands to coat the meat with the marinade, breaking up large chunks. Set aside for 15 minutes.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until it flows like water when the pan is tilted. Add the shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about one minute. Add the mushrooms and a pinch of salt and continue cooking, stirring occasionally, until the mushrooms soften. Add the chicken with its marinade and the water chestnuts; cook, breaking the meat into small pieces, until no pink remains, about 6 minutes. Stir in the green onions.
Combine all of the dipping sauce ingredients in a small bowl. Serve with the meat and lettuce leaves, filling the lettuce just before serving to prevent wilting.
From: The Way the Cookie Crumbles
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