Tuesday, April 20, 2010

Lettuce Wraps

We love the lettuce wraps at PF Chang's Chinese Bistro*. This recipe tastes awfully similar! These make a great appetizer or main course. There is some chopping involved, but the cooking process is pretty quick.

Side Dish Serving Suggestion (if using as a main course): steamed rice and/or crunchy Asian noodles; fresh fruit

From Southern Living Magazine

  • 1/2 c. finely chopped carrots
  • 1/2 c. water
  • 20-oz. ground turkey
  • 1 c. chopped shiitake mushrooms
  • 1 (8-oz.) can water chestnuts, drained and chopped
  • 3 garlic cloves, minced
  • 2 T. minced fresh ginger
  • 1/3 c. teriyaki sauce
  • 3 T. creamy peanut butter
  • 1 T. sesame oil
  • 1 T. rice vinegar
  • 1/4 c. hoisin sauce
  • 1/2 c. sliced green onions
  • 1 head iceberg lettuce, separated into leaves**
  • hoisin sauce, optional
1. Cook carrots and water in a large skillet over hight heat, stirring occasionally, 3-5 minutes or until carrots are softened and water is evaporated. Remove from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.

*PFChang's also includes crunchy little rice noodles--or bean thread noodles?--for added crunch.

**To separate lettuce leaves easily, hold under water in the sink. It also helps to let the lettuce leaves soak in cold water for a bit--they're extra crunchy that way!

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