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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The latest trend in Chinese Cooking. You can use iceberg or Romaine lettuce. Ingredients:
1 head iceberg lettuce |
1 lb ground chicken |
1 tablespoon soy sauce |
1 tablespoon oyster sauce |
2 garlic cloves, minced |
1 tablespoon sherry wine |
1 tablespoon oil |
1 teaspoon minced ginger |
3 green onions, chopped |
12 medium mushrooms, chopped fine |
1 carrot, chopped fine |
1 small zucchini, chopped fine |
1 cup cooked rice |
1 teaspoon cornstarch |
2 tablespoons water |
1/4 cup hoisin sauce |
1/4 cup teriyaki sauce |
1/4 cup hot chili sauce |
Directions:
1. Wash the lettuce, dry, and separate the leaves. Set aside.
2. To make sauce, mix together soy sauce,oyster sauce and sherry; set aside.
3. Heat oil in a non-stick frying pan on high heat. Add the garlic, ginger, and onions fry until the garlic and ginger are aromatic.
4. Add meat, stir-fry until meat crumbles and no longer pink (5 minutes).
5. Add carrot, zucchini, mushrooms,rice and sauce ingredients; stir fry about 3 minutes.
6. Stir together cornstarch & water and add to the sauce, stirring to thicken.
7. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
8. The lettuce wraps are designed to be eaten taco-style, with the lettuce/chicken mixture folded into a package.
9. Continue with the remainder of the chicken and lettuce leaves. Serve with the dipping sauces on the side.
10. Hoisin sauce
11. Teriyaki sauce
12. Hot chilli sauce.
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