LETTUCE WRAPS(pf chang)

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LETTUCE WRAPS(pf chang)

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Spiced chicken, green onions, water chestnuts, black mushrooms, rice sticks, sesame oil, garlic, minced chicken sauce

Lettuce Wraps
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
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The latest trend at Asian restaurants, flavorful lettuce wraps make a great appetizer or main dish.
INGREDIENTS:

* 1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
* Sauce:
* 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 tablespoons water

PREPARATION:
Wash the lettuce, dry, and separate the leaves. Set aside.

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. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.

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.


P.F.Chang's Lettuce Wraps Recipe (copycat)
Guest Author - Pam Coombes

Ingredients:


8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1-1/2 pounds boneless, skinless chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis (optional)
1 8 oz. can bamboo shoots, minced
1 8 oz. can water chestnuts, minced
1 package cellophane Chinese rice noodles, fried in oil for a minute or two, until they puff nicely.

Cooking Sauce:


1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Lettuce of your choice to make lettuce "cups" (Butter or Bibb lettuce is my choice.)

Directions:

Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.
Stir to coat chicken thoroughly.
Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat.
When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minuts. Set aside.
Add 2 tablespoons oil to pan.
Add ginger, garlic, chilis (if desired), and onion.
Stir- fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan.
Add mixed cooking sauce to pan.
Cook until thickened and hot.
Break the cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.
Then pour chicken mixture on top of noodles.
Spoon into lettuce leaf "cups" and roll.


P. F. Chang's Lettuce Wraps - copycat Recipe
Chinese Appetizer



Ingredients:
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1-1/2 pounds boneless, skinless chicken, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis (optional)
1 8 oz. can bamboo shoots, minced
1 8 oz. can water chestnuts, minced
1 package cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce "cups" leaves OR
Bibb lettuce leaves or other leaf lettuce

Directions:
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minuts. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilis (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened. and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
 
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