• 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".

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