PF Chang's Lettuce Wraps
By ctpalmiter
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Ingredients
- Meat:
- 1-1/2 lb. boneless skinless chicken, ground or cut into very small pieces
- 1 t. cornstarch
- 2 t. dry sherry
- 2 t. soy sauce
- 2 t. water
- salt & pepper to taste
- 1 t. oil and 3 T. oil, divided
- Vegetables:
- 2 T. oil
- 1 t. fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 1 (8 oz.) can bamboo shoots, minced
- 1 (8 oz.) can water chestnuts, sliced
- Sauce:
- 1 T. hoisin sauce
- 1 T. soy sauce
- 1 T. dry sherry
- 2 T. oyster sauce
- 1 T. water
- 1 t. sesame oil
- 2 t. cornstarch
- Lettuce "cups" leaves; Bibb lettuce or iceberg work well, but any type will do.
Details
Servings 4
Preparation
Step 1
1. Combine all cooking sauce ingredients in small bowl and set aside.
2. In medium bowl, combine all meat ingredients except the 3 T. oil.
3. Heat wok or large skillet over medium high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes; set aside.
4. Add 2 T. oil to pan. Add ginger, garlic, and onion; stir fry about a minute, then add mushrooms, bamboo shoots, and water chestnuts; stir-fry an additional 2 minutes.
5. Return chicken to pan with vegetables, and add cooking sauce. Cook until thickened and hot.
6. For individual portions, place lettuce leaf on plate, put a spoonful of chicken mixture on it, then wrap up and enjoy.
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