(NC)—This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summer time lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.
20 minutes Cooking Time:
8 oz (250 g) fresh mushrooms
1 tbsp (15 mL) vegetable oil
8 oz (250 g) ground lean chicken
2½ tbsp (32 mL) grated fresh gingerroot
3 cloves garlic, crushed
3 tbsp (45 mL) each soy sauce, hoisin sauce and vinegar
1/2 tsp (7 mL) Worcestershire sauce
1/4 – 1/2 tsp (1-2 mL) Asian chile or hot sauce (optional)
1/2 cup (125 mL) chopped green onions
6 hearts of romaine lettuce leaves
grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce
Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar and Worcestershire sauce. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands or serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.
Makes 6 lettuce wraps (3 servings)
Note: Reheat in microwave or in skillet, adding a little water if necessary.
Variation:Substitute ground pork for chicken andadd finely chopped water chestnuts with soy sauce.
You can watch the Asian Mushroom Lettuce Wrap cooking video online at www.mushrooms.ca.