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YOGAANDBIKE SparkPoints: (37,518)
Fitness Minutes: (61,084)
Posts: 560
3/9/12 2:21 P

Thanks! I'm ready for this.

ATHENA1966 Posts: 3,647
7/23/11 11:02 A

Thanks everyone! I'm going to make some lettuce wraps.

ASK4JJG Posts: 1,795
7/22/11 11:05 A

Wanna-be PF Chang�s Lettuce Wraps Recipe

Ingredients for pouring sauce:
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you�re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 � 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

To make the pouring sauce:
1.In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you�re ready to eat.
2.Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:
1.Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:
1.Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
2.Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3.Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like.

ASK4JJG Posts: 1,795
7/22/11 10:56 A

Lettuce Wraps with Spiced Pork

From Eating Well Magazine
Yield: 4 servings, 1 cup filling each
Active Time: 45 minutes
Total Time: 45 minutes
Ease of preparation: Easy

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

2 Tbsp oyster sauce
2 Tbsp water
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp dry sherry or rice wine
2 tsp cornstarch
1 tsp brown sugar
1 tsp reduced-sodium soy sauce
1 tsp sesame oil

3 tsp canola oil, divided
1 lb thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 8-oz can sliced water chestnuts, rinsed and coarsely chopped
1 8-oz can sliced bamboo shoots, rinsed and coarsely chopped
8 oz shiitake mushrooms, stemmed, cut into julienne strips
4 scallions, greens only, sliced
1 head iceberg lettuce, leaves separated

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.

2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.

3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

Per serving:
331 Calories, 16g Fat (5g Sat, 8g Mono), 59mg Cholesterol, 22g Carbs,
25g Protein, 6g Fiber, 628mg Sodium

Nutrition bonus:
Vitamin C (20% daily value), Iron (15% dv)

1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 2 vegetable, 3 medium-fat meat

To make ahead:
The sauce will keep, covered, in the refrigerator for up to 2 days.

ATHENA1966 Posts: 3,647
7/21/11 1:35 P

I love these! Anyone have a mock recipe? I would really like to make some.

Edited by: ATHENA1966 at: 7/21/2011 (13:36)
Page: 1 of (1)  

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