Monday, July 11, 2011

Lettuce Wraps

All of the credit for this recipe goes to my fabulously amazing and talented husband!  He is the most amazing man ever. There is not a doubt in my mind that I chose the right guy to be mine for eternity! I am so grateful everyday for him.  For those who don't know him, you are missing out!  

One thing that I love about him is that he loves to find copy cats recipes of my favorite dishes from restaurants and won't stop until he masters it. This way, it saves money, cause we are making it at home, and I also can have it whenever I want. Even in the middle of the night. 

A few years ago, we went to PF Chang's and got their lettuce wraps.  I have to say, I was hooked.  The nearest restaurant was 30 miles away and lets be honest... they aren't cheap.  He has since made them for me probably a hundred times.   These babies are delicious. 

He also set it up into easy to follow steps.  It may seem overwhelming but just read the instructions carefully and you've got it. He also created this recipe with other ingredients to substitute the alcohol it called for.  Most restaurants use some sort of wine etc. in their Oriental dishes. You'll never find my recipes using alcohol (against popular vote, it doesn't cook out all the way) and I won't even post recipes using caffeine. 

Lettuce Wraps

Prepare this first (and marinade 1 1/2 lbs chicken in it (boneless skinless)

1/4 Cup cornstarch
1/2 cup vinegar
1/2 Cup water
1/4 Cup vegetable oil
salt and pepper to taste

2 Tbsp. Hoisin Sauce
2 Tbsp. Soy Sauce
2 Tbsp. Vinegar
4 Tbsp Oyster Sauce
2 Tbsp. Water
2 tsp. Sesame Oil
2 tsp. Sugar
2 tsp. Corn Starch

"Stir Fry Start"
2 Tbsp. Vegetable oil
1 tsp ground ginger
2 cloves garlic (minced)
2 green onions (chopped)

1 small can bamboo shoots (diced)
1 small can Water Chestnuts (diced)

Create Marinade and combine with chicken in a medium bowl. Allow to sit for at least an hour. Prepare the other ingredients in separate bowls Pull the chicken out of the marinade and fry until cooked through.  Remove and dice.   In a large frying pan, on medium high heat, put in the "Stir Fry Start". Simmer for 1 min.  Add "Sauce" bring back to a simmer and add "bulk". Mix well.  Add diced chicken, cook through and serve.  Take 1 head of iceberg lettuce and peel off each leaf taking care not to rip it.  Serve by adding a scoop of chicken mixture into the lettuce bowl. Wrap lettuce around the chicken and scarf.

Tip:  An easier way to get the lettuce apart, is to hold the head of lettuce with both hands, stem side down.  Pound the head of lettuce onto the counter, hitting the stem area.  This will break the stem away from the lettuce and you can rip the core out and separate each leaf.

You can also chill them in ice water in a large bowl.  This will perk up the leaves and make them nice and crisp.

1 comment:

Anonymous said...

This is Rachel. That lettuce wrap that Kent brought me home, was the best lettuce wrap I have ever tried!