• Annie Hutchings

Yummy Lettuce Wraps




8 dried shittake mushrooms

1 1/2 pounds chicken breast (or ground chicken)

1 tsp fresh minced ginger

1/4 cup soy sauce (or Braggs liquid aminos)

2 cloves garlic

2 green onions minced

8 oz. can bamboo shoots, minced

8 oz. can water chestnuts

2 Tbsp. avocado oil

Iceberg lettuce



Cooking Sauce

2 Tbsp Hoisin sauce

2 Tbsp Dry sherry

1/4 cup water

1 tsp. Sugar

2 Tbsp Soy sauce

1/4 cup Oyster sauce

2 tsp. sesame oil

4 tsp. cornstarch


Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. set aside.

Put chicken and 1/4 cup soy sauce in a bag to marinate for 15-20 minutes. Mix all ingredients for cooking sauce in a small bowl and set aside.

Cook chicken as desired (in the oven or in a wok) and chop into very small pieces.

Heat 2 Tbsp. oil in a wok or large pan over medium high heat. Add in garlic, ginger and onion. Stir fry about 1 minute. Add in Mushrooms, bamboo shoots and water chestnuts, stir fry about 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan (you can save some for dipping if you'd like to). Cook until thickened and hot. Serve in lettuce "cups".



346 views