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Contributed by: News Canada (NC) - This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summer time lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.
Ingredients:
Garnishes:
Directions: Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar and Worcestershire sauce. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving. Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands or serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas. Note: Reheat in microwave or in skillet, adding a little water if necessary. Variation: Substitute ground pork for chicken andadd finely chopped water chestnuts with soy sauce. You can watch the Asian Mushroom Lettuce Wrap cooking video online at www.mushrooms.ca. Serving Size: Makes 6 lettuce wraps (3 servings) |
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