January 12, 2010

Lettuce Wraps

Special Sauce:
1/2 C. Sugar
4 TBS Soy Sauce
4 TBS Ketchup
1/4 tsp Sesame Oil
1 C Water
4 TBS Rice Vinegar
2 TBS Lemon Juice
1-2 TBS Garlic Red Chili paste
1-2 TBS Chinese Hot Mustard
Stir Fry Filling:
*3/4 C Soy Sauce
*1 TBS Rice Vinegar
*3/4 C Brown Sugar
6 TBS Chopped Green Onions
2 C Water Chesnuts (minced)
2 C Rice Noodles (Maifun)
2 lbs. Cooked Chicken Breast (dime sized pieces)
1 1/3 C Minced mushrooms
1 TBS minced garlic (2 cloves)
Wash Iceberg lettuce- seperate leaves.
1) Make special sauce: Dissolve sugar in water, add soy sauce, ketchup, sesame oil, rice vinegar and lemon juice. In a seperate bowl, combine Garlic Red Chili Paste and Chinese Hot Mustard to desired hotness: HOT: 2 TBS both, MEDIUM: 4 tsp both, MILD: 2 tsp both
Boil for one minute stirring constantly to thicken. This is to be drizzled over the lettuce wraps.
2) Make filling- Combine * ingredients first, then add cooked chicken and mix. Then add all other ingredients and mix. Make sure mushrooms and water chesnuts are the size of peas and rice noodles are fully cooked( we fry ours, other options on back of package.) You can refrigerate for enhanced flavor 2 hours if you want to, heat filling before serving.
3) Serve: lettuce on platter, stir fry filling and sauce in seprate bowls.

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