The latest trend at Asian restaurants,
flavorful lettuce wraps make a great appetizer or main dish.
- 1 head iceberg lettuce or romaine lettuce
leaves (whichever you prefer)
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- Remaining Ingredients:
- 1 tablespoon sesame oil
- 1 slice ginger, minced
- 1 garlic clove, minced
- 2 green onions, chopped
- 1 lb meat from chicken breasts or sliced
white chicken meat
- 1 red pepper, seeded and diced
- 1 can water chestnuts, rinsed in warm
running water and chopped
- 1 stalk celery, diced
- 1 teaspoon cornstarch mixed with 2
Wash the lettuce, dry, and separate the leaves.
Mix together the sauce ingredients. Heat the sesame oil in a
non-stick frying pan on high heat. Add the garlic, ginger, and
green onions and fry until the garlic and ginger are aromatic.
Add the chicken and cook until the chicken is
browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying
pan. Add the sauce ingredients and cook at medium heat, Give the
cornstarch/water mixture a quick restir and add to the sauce,
stirring to thicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the
chicken and vegetable/sauce mixture into the middle. The lettuce
wraps are designed to be eaten "taco-style," with the
lettuce/chicken mixture folded into a package. Continue with the
remainder of the chicken and lettuce leaves. Serve.
Variations: Try substituting different vegetables, or using
one of the many stir-fry sauces that are now on the market in
place of the sauce.
Lettuce Wraps Recipe Copyright ©2000 by Rhonda Parkinson. All