ASIAN LETTUCE WRAPS
SHERRY BLACKMAN
VERY HEALTHY AND DELICIOUS!
ingredients
- THE SAUCE:
- 3 TBSP REDUCED SODIUM SOY SAUCE
- 2 TSP FRESH GINGER GRATED
- 1 TSP HONEY
- 1 TSP MINCED GARLIC
- 2 TSP ASIAN SESAME OIL
- BROWN SUGAR TO TASTE
- 1/4 TSP CHILI FLAKES
- HEAD OF ICEBERG LETTUCE, WASHED AND LEAVES PEELED FOR LETTUCE CUPS
- THE FILLING:
- 1 POUND CHICKEN COOKED AND CHOPPED
- 2 LARGE STALKS CELERY CHOPPED
- 1 CUP SHELLED EDAMAME
- 12 SHIITAKE MUSHROOMS CHOPPED
- 4 SCALLIONS FINELY CHOPPED
directions
- 1
IN SMALL BOWL, COMBINE ALL INGREDIENTS FOR SAUCE
- 2
IN A 12 INCH NONSTICK SKILLET, HEAT SESAME OIL ON MEDIUM ONE MINUTE. ADD CHICKEN AND COOK STIRRING OCCASIONALLY (ABOUT 3 MINUTES).
- 3
ADD MUSHROOMS AND ADD EDAMAME, COOK ABOUT 2 MINUTES. STIR IN CELERY AND SCALLIONS AND COOK 2-3 MORE MINUTES. ADD SAUCE. COOK 1-2 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH, STIRRING TO COAT CHICKEN IN SAUCE.
- 4
FILL LETTUCE LEAVES WITH ABOUT 1/4 CUP OF CHICKEN. FOLD AND EAT OUT OF HAND.
Source: LIZA BLACKMAN KLEIN
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