Lettuce Bundles
3 tbsp each soy sauce and white wine (or broth)
1 tbsp cornstarch
2 tsp rice or white vinegar
2 boneless skinless chicken breasts, very thinly sliced
2 tbsp vegetable oil
1 tbsp minced fresh gingerroot
2 cloves garlic, minced
1 small onion, sliced
2 large carrots, peeled and sliced
1 cup shredded cabbage
Half thinly sliced medium sweet red pepper
1 cup sliced mushrooms (shiitake, cremini or button)
1 green onion, sliced
2 cups bean sprouts
1 or 2 heads leaf lettuce, separated
1/2 cup hoisin sauce
Combine soy sauce, wine, cornstarch and vinegar; transfer a
generous 1 tbsp to bowl and set remainder aside. Add chicken to
bowl and toss to coat. In large nonstick skillet, heat oil over
medium heat; cook ginger, garlic and onion for a few minutes until
starting to brown. Stir in chicken; cook until no longer pink. Add
carrots, cabbage, red pepper and mushrooms; cook, stirring until
vegetables soften but are still crisp. Stir reserved soy sauce
mixture; add to pan along with green onion and sprouts; gently
stir-fry until sprouts are translucent and sauce is thickened, 2 to
3 minutes. Place bowl of lettuce leaves, bowl of warm vegetable
mixture and bowl of the hoisin sauce in centre of the table. Each
diner then takes lettuce leaf, spreads it evenly with a few
spoonfuls of the hoisin sauce and tops it with some of the
vegetable mixture; gently fold and roll lettuce into bundle to eat.
Serves 6
165 Calories;11g Protein;6g Fat;18g Carbs
Source: Foodland Ontario.
