Ingredients
- 1/2 pound fresh mushrooms
- 1 tablespoon oil (vegetable oil)
- 1/2 pound ground chicken (lean, or ground lean turkey)
- 2 1/2 tablespoons fresh gingerroot (grated)
- 3 cloves garlic (crushed)
- 3 tablespoons soy sauce (i use low sodium)
- 3 tablespoons hoisin sauce
- 3 tablespoons vinegar (rice vinegar)
- 1/4 to 1/2 teaspoon Asian chile (or hot sauce optional)
- 1/2 cup green onions (chopped)
- 6 Romaine lettuce leaves (hearts)
How to Make
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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.
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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.
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Step 3: Reheat in microwave or in skillet, adding a little water if necessary.
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Step 4: Variation:
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Step 5: Substitute ground pork for chicken and add finely chopped water
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Step 6: Chestnuts with soy sauce.
We hope you enjoy this recipe!
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