Thursday, December 8, 2011

Lettuce Wraps (Like PF Changs)

This is the recipe I most often get asked for by others who have had it at our house. While it is a great recipe for game night, a light lunch, or Asian dinner, my dad wanted to give it a try as a lunchtime appetizer for Thanksgiving. The only problem is, we filled up on delicious appetizers and had to push back dinner.

The lettuce wraps have a lot--I mean tons--of ingredients.  But the good news is, they are super simple to make once you mix everything together.  I suggest making extra "Special Sauce" and saving it so you can make more lettuce wraps anytime on the fly.

Lettuce Wraps (like PF Changs)


The Guts:
3 TBSP High-Temperature Oil
2 Chicken Breasts (boiled or sautéd; you can also opt for pork or beef).
1 C Water Chestnuts
2/3 C Mushrooms
3 TBSP Chopped White Onions or Green Onions
1 TSP Minced Garlic
1 Head of Soft-Leafed Lettuce (like Butter or Arugula)

Special Sauce:
1/4 C Sugar
1/2 C Water
2 TBSP Soy Sauce
2 TBSP Rice Vinager
2 TBSP Ketchup
1 TBSP Lemon Juice
1/3 TSP Sesame Oil
1 TBSP Hot Chinese Mustard
2 TSP of Water
2 TSP Garlic Chili Sauce (To taste; if you have a sissy mouth, don't add any.  If you like the fire, add the whole 2 TSP.  This stuff is HOT!)

Stir Fry Sauce:
2 TBSP of Soy Sauce
2 TBSP Brown Sugar
1/2 TSP Rice Vinager


Boil or sauté your chicken breasts, beef, or pork.  Chop into small pieces, about the consistency of taco meat.  Slice your water Chestnuts, Mushrooms, Onions, and Garlic.

Mix together Stir Fry Sauce.

Add High-Temperature Oil to your wok and heat over high heat.  Add Chicken, Water Chestnuts, Mushrooms, Onions, Garlic and Stir Fry Sauce and stir fry until soft on inside, crispy on outside.

Mix together Special Sauce (I use a mason jar so I can shake it up well and save the excess for later).

To make wraps, take a piece of lettuce, add the meat mixture, and top with special sauce.

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