Saturday, January 2, 2010
Chinese Lettuce Wraps
(The only reason to go to PF Changs now is b/c these are time consuming.... but again.. OH SO WORTH IT!)
¼ C sugar
½ C water
2 TBS soy sauce
2 TBS vinegar
2 TBS Ketchup
1 TBS lemon juice
1/8 tsp toasted sesame oil
1 TBS Chinese hot mustard
2 tsp water
Add later to desired taste:
1-3 tsp garlic and red chili paste
2 TBS soy sauce
2 TBS brown sugar
½ tsp vinegar
(Or instead of first 3 ingredients use
½ C Yoshidas)
1 C rice noodles
3 TBS vegetable oil
2 Chicken breast fillets
1 tsp Asian seasonings (pampered chef)
1 C minced water chestnut
2/3 C minced mushrooms
4 green onions minced
1 tsp minced garlic
Make special sauce (for spooning over your lettuce wraps) by dissolving the ¼ C sugar in ½ C water in a small bowl. Add 2 TBS soy sauce, 2 TBS vinegar, 2 TBS ketchup, 1 TBS lemon juice and+1/8 tsp sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps.
Combine the 2 tsp water with the Chinese hot mustard and set this aside as well.
Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps
FILLING: Bring 2 TBS of vegetable oil to high heat in a wok or large frying pan sauté the chicken breasts for 4 to 5 minutes per side. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot. Mince the water chestnuts, mushrooms, green onions and chicken (about the size of small peas)... Pampered Chef food chopper or food processer works awesome for this.
Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and vinegar together in a small bowl.
With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts, onions, and mushrooms to the pan.
Add the stir fry sauce (or Yoshidas) and Asian seasoning to the pan and sauté the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun).
Tidbits: Follow the directions on the package for frying the maifun (rice sticks)-- usually by pouring 2 inches of vegetable oil into a pan and heating to around 400º .
Add maifun, the oil has to be SOOOO HOT!!! and make sure to add it a little at a time , and when it floats to the top remove it to a paper towel.
Serve chicken with a side of lettuce cups
Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head.
Pull your lettuce cups off of the outside of this slice.
Make the special sauce at the table by adding your desired number of mustard and chili sauce to the special sauce blend: 1 teaspoon mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.
Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.