Here we must give mad props to our pal, The Super Bongo, both for her highly enjoyable blog and her recipe for lettuce wraps. We must, however, quibble with her claim that the recipe will serve the Red Army, because it is so delicious that a mere four people ate far more than they should have making a serious dent in the anticipated leftovers.
Soon we'll have to try her ferociously competitive Chinese Chicken Salad....
the sauce:
Jar of hoisin sauce
couple of teaspoons rice vinegar
juice from a large orange
red pepper if you like
for the stir fry:
Chicken chopped up ( I use a three chicken breasts and a packet of tenderloins)
8oz mushrooms chopped up . . . shiitake or what you like
can of water chestnuts, chopped up
green onions chopped
3-4 cloves of garlic, finely chopped
couple tablespoons grated ginger
I add the garlic and ginger towards the end of the stirfry, and then top with the sauce and let it all come together. . Then use butter lettuce leaves for eating. I also serve with wedges of orange to squeeze over the top of each wrap.
Jar of hoisin sauce
couple of teaspoons rice vinegar
juice from a large orange
red pepper if you like
for the stir fry:
Chicken chopped up ( I use a three chicken breasts and a packet of tenderloins)
8oz mushrooms chopped up . . . shiitake or what you like
can of water chestnuts, chopped up
green onions chopped
3-4 cloves of garlic, finely chopped
couple tablespoons grated ginger
I add the garlic and ginger towards the end of the stirfry, and then top with the sauce and let it all come together. . Then use butter lettuce leaves for eating. I also serve with wedges of orange to squeeze over the top of each wrap.
to be fair, I often double the recipe because I'm twisted that way. The chinese chicken salad was great as left overs in the office today.
ReplyDeleteThanks for the props.