Asian Mushroom Lettuce Wraps

6
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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)"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

QueenBea

This is another winner recipe of yours. The only change I made was to add a few hot pepper flakes. I will be making this one often!!!

review by:
(22 Aug 2013)

Bergy

Derf I love your recipes and this is another winner. Lovely blend of flavours. Served on small lettuce leaves from the garden with Thai Chile sauce. Perfect Sunday appetizer with my Martini.112 April 2015 I love this recipe and this time I combined it with recipe #18345 a no cook dipping sauce. Great together.

review by:
(28 Jul 2013)