I have to share this yummy recipe with you. On Christmas Eve it's tradition to get Chinese Food for dinner. It started when I was little & one year my mom and dad had been busy working all day and she didn't have time to make a nice dinner so we got take out. Us kids liked it so much that it just kinda stuck. Every year my mom tries to talk us out of it but we all love it.
So, this year we added to the tradition by making our own PF Chang Lettuce Wraps. We got the recipe out of our town's (Lewiston) cook book. Here ya go - you've gotta try it.
16 Boston, bib lettuce
1 lb. ground chicken breast
1 lg onion, chopped
2 T. garlic, minced
1 T. reduced-sodium soy sauce
1/4 c. hoisin sauce
2 tsp. fresh ginger, minced
1 T. rice wine vinegar or red wine vinegar
2 T. Asian chili pepper sauce
1 (8 oz) can sliced water chestnuts, drained, finely chopped
1 bunch of green onions, thinly sliced
2 tsp. Asian sesame oil
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet or wok over medium heat stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce. Cook until meat is crumbled and brown. dd water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil. Arrange lettuce leaves on the outer edge of platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. Asian chili pepper sauce can be found in the Asian section of most supermarkets. You can use 1/8 tsp. cayenne pepper or 1/2 tsp. dried red chili flakes instead.
Recipe by Terry Pogue in the Lewistion City Cookbook.
