Asian Mushroom Lettuce Wraps
Recipe: #10075
July 12, 2013
Categories: Snacks, Chicken, Appetizers, Mushrooms, Chinese, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Fathers Day, July 4th, Mothers Day New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Diabetic, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, Ground Chicken, Spicy, Chicken Dinner, more
"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. The mixture can be made ahead and reheated to serve. (from Mushrooms Canada)"
Ingredients
Nutritional
- Serving Size: 1 (648.9 g)
- Calories 257.3
- Total Fat - 13.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 118.5 mg
- Sodium - 766.4 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 6.7 g
- Sugars - 11.4 g
- Protein - 18.8 g
- Calcium - 116.3 mg
- Iron - 3.6 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Finely chop mushrooms in food processor or by hand to yield 3 cups. Heat oil in large frypan 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.
Step 2
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.
Step 3
Reheat in microwave or in skillet, adding a little water if necessary.
Step 4
Variation:
Step 5
Substitute ground pork for chicken and add finely chopped water
Step 6
Chestnuts with soy sauce.
Tips
No special items needed.