Asian Mushroom Lettuce Wraps Recipe Video
This Asian mushroom lettuce wrap is a low fat, super fresh version of the Chinese classic. This mushroom lettuce wrap recipe is great for fussy kids and makes a good summertime lunch, appetizer or supper. The mixture for the wrap can be made ahead and reheated to serve.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientMushroom
Ingredients
8 oz, fresh mushrooms
1 tbsp, vegetable oil
8 oz, ground lean chicken
2½ tbsp, grated fresh gingerroot
3 cloves garlic, crushed
3 tbsp, each soy sauce, hoisin sauce and rice vinegar
¼ - ½ tsp, Asian chile or hot sauce (optional)
1/2 cup, chopped green onions
6, hearts of Romaine lettuce leaves
Grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce (for garnish)
Directions
Finely chop mushrooms in food processor or by hand to yield 3 cups.
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.
Stir in soy sauce, hoisin sauce, rice vinegar.
Reduce heat and simmer about 4-5 minutes to blend flavors.
Taste and add chili or hot sauce if desired.
Stir in green onion just before serving.
Spoon filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose.
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.
For more information please visit:http://www.mushrooms.ca
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.
Stir in soy sauce, hoisin sauce, rice vinegar.
Reduce heat and simmer about 4-5 minutes to blend flavors.
Taste and add chili or hot sauce if desired.
Stir in green onion just before serving.
Spoon filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose.
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.
For more information please visit:http://www.mushrooms.ca
Comments
Comments: 2 |
Add a Comment
perceptiveeye says :
Hi Cdnmushroom, how are you? Mushrooms are full of nutritious substances and I am sure this mushroom lettuce wraps recipes is not only nutritious but delicious too...can you tell me the homemade preparation of hoisin sauce ??
Posted on: 13 January 2010 - 12:08am
