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 so why not double the recipe.
Asian Mushroom Lettuce Wraps
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
- 8 oz Fresh Mushrooms 250 g
- 1 tbsp Vegetable Oil 15 mL
- 8 oz Ground lean chicken 250 g
- 2½ tbsp Grated fresh ginger root 32 mL
- 3 cloves Garlic, crushed 3
- 3 tbsp each Soy sauce, 45 mL
Hoisin sauce,
and Rice Vinegar
- ¼-½ tsp Asian chile or hot sauce (optional) 1-2 mL
- ½ cup Chopped green onions 125 mL
- 6 hearts Romaine lettuce leaves 6
Garnishes:
- Grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce
Instructions:
1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
2. Heat oil in large skillet 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.
3. Stir in soy sauce, hoisin sauce, and rice vinegar. Reduce heat and simmer about 4-5 minutes to blend flavours.
4. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
Presentation:
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.
Makes 6 lettuce wraps (3 servings)
Note: Reheat in microwave or in skillet, adding a little water if necessary.
Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.
Did you know white button mushrooms are the only vegetable source of Vitamin D.
For more great mushroom recipes visit Mushrooms Canada at www.mushrooms.ca.
