Asian Lettuce Wraps

Posted on

 I was craving lettuce wraps the other day and immediately remembered about after I had Re Asian Lettuce Wraps

I was craving lettuce wraps the other day and immediately remembered about after I had Reese and my friend, Emily, brought me dinner. As a 2 day old she developed a severe milk allergy and I had to immediately go off all dairy if I wanted to continue breast feeding. I thought for sure I was doomed because it was appalling at how many things had dairy in it. Emily saved me with these. They were so delicious and flavorful. Who says you can’t eat healthy AND have it be super good! I also loved how the meat wasn’t ground. Usually lettuce wraps call for ground turkey or chicken. I loved how this recipe used whole chicken breasts, diced small. It will sure to be one of your favorites!

Chicken: 3  tablespoons oil
4 boneless skinless chicken breasts
1  can water chestnut
1 can mushroom
1/2 onion, diced small
2-3 garlic cloves
4 -5 leaves butter head lettuce (or iceburg is fine too)

Special Sauce 1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoons lemon juice
1/8 teaspoons sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon red chile paste (depending on how spicy you like them)
2 garlic cloves, minced

Stir Fry Sauce 2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement (depending on how spicy you want it) of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done.  Remove chicken from the pan and cool.
3 Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves. Top with Special Sauce. ENJOY!!!

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Source Recipe: http://mirandasrecipes.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *