Gilbert LOVES them. And, when I say LOVES, I mean that he asks for them once a week. As I mentioned, we just moved. So Monday, when we were planning out our menu for the week I asked what he wanted for dinner that night..... the first words out of his mouth were PORK CHOPS! (His absolute favorite meal) I had to sadly tell him that the Pork Chops need to marinate over night... he then says, "Lettuce Wraps.... PLEASE!
Like many of the new recipes that I cook these days, this comes from Cooks Illustrated. And, like every recipe I've tried from them, it's AMAZING. I did alter it a little bit based on what we had in the refrigerator.
Ingredients:
Chicken:
1 lb. boneless Chicken Breasts, cut into 1-inch pieces
2 tsp Chinese Rice Wine (or Dry Sherry)
2 tsp Soy Sauce (I use Light)
2 tsp Vegetable Oil
2 tsp Cornstarch
Sauce:
3 tbsp Oyster Sauce
1 tbsp Chinese Rice Wine (or Dry Sherry)
2 tsp Soy Sauce
2 tsp Vegetable Oil
1/2 tsp Sugar
1/4 tsp Red Pepper Flakes
Stir-Fry:
2 tbsp Vegetable Oil
2 Celery Ribs, cut into 1/4 inch pieces
6 oz Shiitake Mushrooms, stemmed and sliced thin
1/2 cup Water Chestnuts, cut into 1/4 inch pieces
2 scallions, white parts minced, green parts sliced thin (I often use 3 because they are very small here)
2 Garlic Cloves, minced
1 head Bibb Lettuce (I use Boston Lettuce because I can never find Bibb), washed and dried, leaves separated and left whole
Hoisin Sauce
Directions:
For the Chicken: Place the chicken in a bowl. Add in the rice wine, soy sauce, vegetable oil and cornstarch. Stir it together, cover with plastic wrap and refrigerate for 15 minutes.
For the Sauce: Whisk all ingredients together in bowl; set aside.
For the Stir-Fry: 1) Heat 1 tbsp oil in wok over high heat, until smoking. Add chicken and cook, stirring constantly, until opaque, 3-4 minutes. Transfer to bowl and wipe out skillet.
2) Heat remaining 1 tbsp oil in skillet over high heat until smoking. Add celery and mushrooms; cook until mushrooms have reduced in size by half and celery is crisp-tender, 3-4 minutes. Add water chestnuts, scallion whites and garlic; cook, stirring constantly, until fragrant, about 1 minute. Return chicken to skillet, add sauce and toss to combine.
I like to put it into a serving dish and sprinkle with the scallion greens. For the lettuce wrap I spread hoisin sauce on the lettuce then spoon the stir-fry onto the lettuce. Sometimes I add white rice.
Another thing that NJ has that NH doesn't is Mochi Ice Cream! Our favorite is mango flavored :) What's your favorite type of Mochi?
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| Chinese Chicken Lettuce Wraps |
Ingredients:
Chicken:
1 lb. boneless Chicken Breasts, cut into 1-inch pieces
2 tsp Chinese Rice Wine (or Dry Sherry)
2 tsp Soy Sauce (I use Light)
2 tsp Vegetable Oil
2 tsp Cornstarch
Sauce:
3 tbsp Oyster Sauce
1 tbsp Chinese Rice Wine (or Dry Sherry)
2 tsp Soy Sauce
2 tsp Vegetable Oil
1/2 tsp Sugar
1/4 tsp Red Pepper Flakes
Stir-Fry:
2 tbsp Vegetable Oil
2 Celery Ribs, cut into 1/4 inch pieces
6 oz Shiitake Mushrooms, stemmed and sliced thin
1/2 cup Water Chestnuts, cut into 1/4 inch pieces
2 scallions, white parts minced, green parts sliced thin (I often use 3 because they are very small here)
2 Garlic Cloves, minced
1 head Bibb Lettuce (I use Boston Lettuce because I can never find Bibb), washed and dried, leaves separated and left whole
Hoisin Sauce
Directions:
For the Chicken: Place the chicken in a bowl. Add in the rice wine, soy sauce, vegetable oil and cornstarch. Stir it together, cover with plastic wrap and refrigerate for 15 minutes.
For the Sauce: Whisk all ingredients together in bowl; set aside.
For the Stir-Fry: 1) Heat 1 tbsp oil in wok over high heat, until smoking. Add chicken and cook, stirring constantly, until opaque, 3-4 minutes. Transfer to bowl and wipe out skillet.
2) Heat remaining 1 tbsp oil in skillet over high heat until smoking. Add celery and mushrooms; cook until mushrooms have reduced in size by half and celery is crisp-tender, 3-4 minutes. Add water chestnuts, scallion whites and garlic; cook, stirring constantly, until fragrant, about 1 minute. Return chicken to skillet, add sauce and toss to combine.
I like to put it into a serving dish and sprinkle with the scallion greens. For the lettuce wrap I spread hoisin sauce on the lettuce then spoon the stir-fry onto the lettuce. Sometimes I add white rice.
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| Mango Mochi Ice Cream |
Another thing that NJ has that NH doesn't is Mochi Ice Cream! Our favorite is mango flavored :) What's your favorite type of Mochi?
Yum! I've seen Mochi Icecream here in Oz, but I'm never sure if they're gluten free here...so I've never bought them. I like Mango - but strawberry is often quite delicious.
ReplyDeleteI cannot get behind the green tea flavour.
Ohh no, you can't look at the ingredient list to see?
DeleteAlso, I love the strawberry and the red bean flavors. I completely agree about green tea mochi, I will never get behind that. I had one the other day and spit it out.
I've never seen the ingredients list written in English here! It's a problem :)
Delete