Sunday, September 12, 2010

PF Chang's Lettuce Wraps

Have you heard of Bountiful Baskets? If not, you MUST check it out! I get a TON of produce every week for $15. Here's what I got this week:

8 ears of corn
6 peaches
4 plums
5 tomatoes
5 apples
1 bag of green grapes
2 heads of cabbage
1 package of mushrooms
1 honeydew
1 huge butternut squash

I love it because you never know what you're going to get, and it's fun to find new recipes for the ingredients you have. I made these last night:



Wanna-be PF Chang’s Lettuce Wraps Recipe

Pouring sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
Chicken Stir-fry
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
1/2 cup green onion, chopped
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage
Stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.
Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

*I doubled this recipe for our family, but the pouring sauce makes a lot and I wish I hadn't doubled it......maybe I'll use it as a marinade tonight!

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