Filling:
3 Tbs. Oil
2 boneless sinless chicken breasts
1 can water chestnuts, drained
2/3 cup mushrooms
2 Tbs. chopped green onions
1 tsp. minced garlic
1 can bamboo shoots
2 t. minced fresh ginger
2 small dried chilies
1 head boston/butter lettuce
1 pkg. cellophane rice noodles, fried
Stir Fry Sauce
2 Tbs. soy sauce (I use more, about 4 Tbs.)
2 Tbs. brown sugar
1/2 tps. rice wine vinegar
Special Sauce
1/4 cup sugar
1/4 water
2 Tbs. soy sauce
2 Tb. rice wine vinegar
2 Tbs. ketchup
1/8 tsp. sesame oil
If you want more spicey sauce add:
1 Tbs. chinese hot mustard (or Sam's club beer and brats mustard)
and/or
1-2 tsp. Garlic and Red Chile paste
Make the special sauce by dissolving the sugar in water in a small bowl. Add next 5 ingredients and mix well. Refrigerate this sauce until you are ready to serve. Combine the mustard and garlic chile sauce to some of the special sauce mixture to pour over the wraps. It is better with the spicy sauce added, but just a touch!
Chop all the ingredients to the filling, (except the cellophane noodles and lettuce) using a food processor. First we chop the vegetables together, then the chicken, until they are very small pieces. Prepare the stir-fry sauce by mixing all ingredients together in a small bowl. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 3 or so minutes. Add the vegetables and saute until crisp tender. Pour stir-fry sauce over all and let simmer until chicken is done. Serve mixture in lettuce cups along with some cellophane noodles, and top with special sauce, plain or spicy.
Peanut sauce is great on lettuce wraps also. Best one is by House of Tsang called Bangkok Padang Peanut Sauce. You can find it in the oriental section at Wal-mart or Macy's.
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