family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
July 20, 2017, 03:31:43 PM

Login with username, password and session length
Search:
   
Advanced search
* Home Help Search Login Register
+  E-nterests.com Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Asian Mushroom Lettuce Wraps
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Asian Mushroom Lettuce Wraps  (Read 1608 times)
cappuccino
Administrator
Hero Member
*****
Gender: Female
Posts: 662


a cup of cappuccino a day


WWW
Asian Mushroom Lettuce Wraps
« on: January 08, 2010, 02:44:16 PM »



(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.

Preparation Time:
20 minutes Cooking Time: 10 minutes

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

Garnishes:
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.

www.newscanada.com
Logged

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines