Thursday, April 5, 2007

Lettuce Wraps

So, these aren't as good as P.F. Chang's, but they are still good and easy. And some times instead of eating it like a lettuce wrap we eat it as a salad. I got this recipe from Rachele Ray's 30 minute meals, but made a few modifications.

Lettuce Wraps
2 cups mushrooms, sliced
1 1/2 pound chicken breast or chicken tenders, chopped into small pieces
salt and pepper
3 cloves garlic, minced or chopped
a few shakes of ginger (optional, and you can use fresh ginger grated)
1 red bell pepper, diced small
1 can (6 or 8 oz.) water chestnuts, drained and chopped
3 scallions, chopped
3 Tablespoons hoisin sauce.
Ice burg lettuce.

Preheat a large skillet or wok on high. Add oil to hot pan. Add chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook together 2 minutes. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. Add bell pepper, water chestnuts and scallions. Stir frying until cooked to your likeness. Add hoisin sauce and toss to coat the mixture evenly. Pile mixture into lettuce leaves. Eat.


Heather said...

Lettuce Wraps are so yummy. I love PF Changs. We'll have to try these. I found a recipe once for P.F. Changs and it had all sorts of crazy things in it that would be hard to find. Rachele Ray must have some awesome recipes since everyone watches her show. Fun!

Ryan said...

I just have to say from a practical standpoint, there exists a much easier way to eat lettuce wraps that I have discovered. It was after the lettuce wrap juice had drizzled out the back of the lettuce wrap and on to my hand and down my forearm that I saw the need for a new way to eat. I know this may sound pretty radical and revolutionary but if you cut the lettuce up like a salad and top it with all the other goodies that are supposed to go in the lettuce wrap, then eat it like a salad, you don't get all the juice down your forearms, you get it on your tastebuds. mmmm... my mouth is watering now.

Jan said...

As Rachel Ray would put it, these are YUMO! I made it salad style like Ry suggested and also put Kraft Peppercorn Ranch dressing with it to spice it up.