Lettuce Wraps

January 19, 2011


Frank helped with dinner last night. We made Asian Lettuce Wraps based on this recipe. Here are my changes:

For the sauce:
3 tsp. hoisin sauce
2 tsp. soy sauce
2 1/2 tsp. rice wine vinegar
2 1/2 tsp. Sriracha hot sauce (we like spicy!)

For the filling:
2 tsp. canola oil
1 tsp. minced garlic
2 green onions, chopped
1 lb. ground chicken breast
2 cups mixed vegetables (I used veggie stir fry mix, chopped frozen in my chopper)

To assemble:
Butter lettuce leaves, washed and separated

Directions:
Combine all the ingredients for the sauce in a small bowl and mix to blend.

To make the filling, heat a skillet on high heat with cooking oil. Once the pan is hot, add the garlic and green onions to the pan, and stir fry for a few seconds, just until fragrant. Add the ground chicken, breaking into small pieces, and cook until almost cooked through. Add the vegetables to the pan and cook for 5 minutes or until done. Mix in the sauce and cook for about 1 minute until thickened slightly.

Serve the filling in lettuce cups.

Even by doubling the sauce from the original recipe, we thought it was a bit dry so I made another batch of sauce for serving.

For the sauce:
1½ tsp. hoisin sauce
1 tsp. soy sauce
1½ tsp. rice wine vinegar
1 tsp. Sriracha hot sauce

They were good and I was quite pleased that they weren't a dinner disaster. I was pretty convinced that they would be. Instead, we had ourselves a tasty healthful meal.

2 comments:

Lionel said...

Hey Kelle,

Figured I might as well start commenting on your adventures since you were nice enough to give me all the Vegas food advice!
Those wraps look really good! I like it that you used Hoisin sauce. Growing up Chinese that was a staple sauce in our household along with Sriracha! I can almost put Hoisin sauce on any dish! Your wraps look even better than the Pf Chang ones!

Kellee said...

Hi Lionel, welcome!

I was a bit intimidated by Asian cooking, but in the last week I've used plum sauce, rice vinegar and hoisin at home. All resulted in successful dishes so I think they'll be part of a regular rotation from now on.

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