Lettuce Wraps These tasty and healthy wraps are great for a quick and easy meal, or as an impressive appetizer when you are entertaining. The majority of the recipe can be made ahead of time and frozen, so you can enjoy this easy and scrumptious meal whenever you feel like it! Many of the ingredients are easy to find, especially if you shop at any supermarket. Recipe makes: 20 half cup servings Ingredients: 2 tablespoons of olive oil 3 pounds ground chicken breast (Turkey Brest optional) 1 1/2 inch piece of fresh ginger, peeled (about 1 tablespoon minced) 3 cloves of garlic (1 tablespoon minced) 4 carrots 10 green onions 1 cup of groundnuts, sliced 1 can of bamboo shoots 1/2 cup soy sauce 1/3 cup dry sherry (optional) 1 tablespoon sesame oil 1 tablespoon hot chili paste Cup-shaped lettuce leaves (about 3-4 per person) Brown rice, cooked (optional) Toppings: Chopped Cashewnuts Chili sauce Begin by mincing the vegetables, either chopping them by hand or throwing them in the food processor. First, mince the garlic and ginger together. Then, mince the carrots as finely as possible (this is much easier in the food processor). Remove the garlic, ginger and carrot mixture into a separate bowl. Then, separately chop up the green onions as well as the chestnuts and bamboo shoots. Make sure that all of the ingredients are minced and chopped as finely as possible. To cook, add olive oil to a skillet heated to medium-high heat. Add in the ground chicken breast and cook until all of the meat is browned and no pink remains. Use a spatula or a wooden spoon to break apart the chunks. Then add all of the minced vegetables and cook together for 5-10 minutes until the vegetables are tender. In a separate bowl on the side, mix together the sauces ( soy, sherry, sesame oil, and chili sauce), then add the mixture to the cooked chicken. Stir the mixture together well, for about 5 minutes, and then remove it from the heat. At this point you should cook the rice. Whether you are using brown or white rice, cook according to the instructions (for brown rice, the water-rice ratio is usually 2 3/4 cups: 1 cup of rice, and for white rice it is usually 2 cups: 1 cup of rice). Cook the rice until it is fluffy and set aside. If you are looking for a lo-carb option, leave out the rice completely - the recipe still tastes great! To serve, spoon the rice and chicken mixture into the lettuce leaves. Add desired toppings (watch out for the chili paste), roll up the lettuce leaf, and dig in!
Posted on: Thu, 30 Jan 2014 09:45:26 +0000
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