Monday, January 25, 2010

Asian Lettuce Wraps

Doug loved these the best and I did not have rice vinegar so I put a little salt and sugar and white vinegar instead and it was still delicious! The dipping sauce really was the best part :)

Asian Lettuce Wraps

2 t vegetable oil
4 cloves garlic, minced
1 T minced fresh ginger
1 lb ground chicken (about 2 boneless, skinless breasts(yeah the author of this recipe ground her own chicken! It makes me want to try sometime))
3/4 C minced mushrooms
1/2 t kosher salt
4 C minced cabbage (about 1/2 a head)
1 8oz can water chestnuts, minced
1/2 C minced green onions
1/4 C soy sauce
2 t sesame oil
1 lemon, zested, then juiced
1 t hot sauce
1/3 C chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow

Heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it's hot add minced garlic and ginger. Saute for a minute just until it's fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.

Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they're nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

Dipping Sauce
¼ C Soy Sauce
¼ C Seasoned Rice Vinegar
1 T Fresh Minced Ginger
2 T chopped green onions

*This makes quite a bit. It's enough to feed my small family for a couple meals, so I use half and freeze the other half for later use! You'll get about 6 cups total of filling.

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