Thursday, May 21, 2015

Lettuce Wraps

  Dipping sauce ingredients:
1/4 cup hot water 
2 tablespoons soy sauce 
1 tablespoon rice wine vinegar 
1 tablespoon ketchup 
2 tablespoons sugar 
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard 
1/2 garlic clove, minced

  Stir fry ingredients:
2 tablespoons olive oil
One yellow onion, diced 
3/4 cup mushrooms, minced
1–8 ounce can of water chestnuts, drained and diced
Three garlic cloves, minced
1 pound ground chicken
3 tablespoons soy sauce 
3 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

One head iceberg lettuce

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Mix dipping sauce ingredients in a small bowl and set aside.

In a wok or large pan, add olive oil, onion and mushrooms. Cook over medium high heat until just starting to caramelize. Add water chestnuts and garlic and cook for one minute more.

Remove vegetables from pan. Add remaining stir fry ingredients and cook until ground chicken is no longer pink.

Add vegetables back to pan and heat through. Add additional salt, brown sugar and/or Cayanne pepper to taste. 

To serve, rip leaves from head of iceberg lettuce and fill up with several spoonfuls of stir fry. Dip in dipping sauce and enjoy!

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