(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.
Ingredients
- 8 oz mushrooms fresh, 250 g
- 1 tbsp vegetable oil 15 mL
- 8 oz chicken ground, lean, 250 g
- 2 1/2 tbsp gingerroot fresh, grated 32 mL
- 3 cloves garlic crushed
- 3 tbsp soy sauce 45 mL
- 3 tbsp hoisin sauce 45 mL
- 3 tbsp vinegar 45 mL
- 1/2 tsp Worcestershire sauce 7 mL
- 1/4 - 1/2 tsp Asian chile or hot sauce, 1-2 mL, optional
- 1/2 cup green onions chopped 125 mL
- 6 hearts of romaine lettuce leaves
Garnishes:
- carrot grated
- cucumber diced
- peanuts chopped
- mint leaves or coriander , chopped
- peanut sauce
Instructions
- 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.
Notes
Reheat in microwave or in skillet, adding a little water if necessary.
Variation:
Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.
You can watch the Asian Mushroom Lettuce Wrap cooking video online at www.mushrooms.ca.
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