Asian Mushroom Lettuce Wraps
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 summertime lunch, appetizer or supper.
Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3
Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.
8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6
Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.
- 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.
- 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.