Oriental Lettuce Wraps
Brenda
Crunchy water chestnuts and a rich sauce make this the perfect Asian inspired appetizer.
ingredients
- 4 – 6 fresh shiitake mushrooms, chopped
- 1 tsp. cornstarch
- 2 tsp. dry sherry
- 2 Tbsp. soy sauce
- 2 tsp. water
- salt and pepper to taste
- 1 pound ground chicken
- 5 Tbsp. vegetable oil
- 1/2 tsp. dried ginger
- 2 cloves garlic, minced
- 2 green onions (white and green), minced
- 1 8 oz can water chestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package
- 1 head lettuce (ice berg, red or green, bibb or any leafy lettuce works great)
- Cooking Sauce:
- 1 Tbsp. hoisin sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry
- 2 Tbsp. oyster sauce
- 2 Tbsp. water
- 1 tsp. sesame oil
- 1 tsp. sugar
- 2 tsp. cornstarch
directions
- 1
Mix all ingredients for cooking sauce in bowl, and set aside.
- 2
In medium bowl combine the cornstarch, sherry, water, soy sauce, salt, and pepper and mix until combined before adding the ground chicken. Coat chicken thoroughly and add 1 tsp. oil. Mix well and allow it to marinate for 15 minutes.
- 3
Heat a wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3 - 4 minutes. Set aside. Add 2 Tbsp oil to pan and add the ginger, garlic, and the green onions and stir fry for a minute or so. Add the mushrooms and water chestnuts; stir fry an additional 2 minutes. Return the chicken to pan and add the cooking sauce. Cook for a few minutes until the sauce is thick and it is heated through.
- 4
Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Source: Brenda Fisher
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