Lettuce Wraps
Ingredients:
8 oz Chicken/ beef/pork, ground or cut into thin strips (2 large boneless skinnless)
3 tablespoon cucumbers, diced
3 tablespoon carrots diced fine
1 tablespoon garlic minced
3 tablespoons Lee Kum Kee Hoisin sauce
1 tablespoon Lee Kum Kee Sesame Oil
2 teaspoons minced ginger
1 tablespoon Rice Vinegar
2 cans (8 ounces each) water chestnuts, drained and chopped
1 bunch green onions, washed and sliced fine
2 cups fresh mushrooms, sliced
Heat pan, add a little cooking oil, add chicken (or desired meat). Cook half way, then add cucumber, carrots, and remaining vegetables, and spices. Stir in Hoisin sauce and Stir-fry evenly. Add Lee Kum Kee Seasame Oil.
1/2 package (6.5 ounce) thin rice sticks, cooked according to directions on package.
3 small heads of lettuce, cored wash and pull leaves apart. Stack upside. down on a draining towel. Refrigerate until ready to use.
Dipping Sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoon vinegar
1 tablespoon lemon juice
1/2 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 - 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy sauce , rice vinegar, lemon juice and sesame oil. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce. Serve with lettuce wraps and cooked ricesticks.
