In the mood for Lettuce Wraps!

Like many people, our first exposure to lettuce wraps came from PF Changs and soon we were making our own version of their appetizer as seen below.  That was years ago and we still love to make a whole meal of these chicken lettuce wraps.  But why stop there?  There are endless possibilities when it comes to the lettuce wrap concept.  Here are three of our favorites.  While iceberg lettuce is the traditional vessel for the filling, bibb lettuce and even romaine can be a nice change of pace.

 

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Chicken Lettuce Wraps

I like the texture of hand minced chicken much better than that of ground chicken.  It’s very quick and easy to do if you have a good sharp knife.  It is important not to overcook chicken breast meat or it will be dry and tough.  My method of letting the minced chicken sit undisturbed in a single layer until almost cooked through will keep it moist and tender.  This is necessary because our home cook tops just don’t get hot enough stir fry effectively.
4 large boneless, skinless chicken breast halves
1 tablespoon soy sauce
2 tablespoons peanut oil
salt
1 can bamboo shoots, diced
1 can water chestnuts, diced
1/2 cup scallions, sliced
3/4 cup celery, diced
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2  teaspoon red pepper flakes, or more to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame oil
1 tablespoon white sesame seeds
salt and pepper to taste
lettuce leaves for wrapping
Sauce:
1/4 cup Hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Trim chicken of all visible fat and, using a large knife, slice lengthwise and then crosswise to get 1/4 inch minced pieces.  Season with 1 tablespoon soy sauce, a sprinkle of salt and pepper, and set aside.  Heat 2 tablespoons oil in wok or large skillet until very hot.  Sprinkle the oil with a pinch of salt and add 1/2 of the minced chicken and quickly spread it out to cook evenly.  Let cook undisturbed for about 2-3 minutes or until the the chicken is golden brown on the bottom.  Then toss the minced chicken around a for a few seconds (at which point the chicken will be almost cooked through)  then remove to a platter while you repeat with the remaining chicken.  After the last of the chicken has been cooked and set aside, stir fry the bamboo shoots, water chestnuts, scallions and celery for 2 minutes, adding a bit more oil only if necessary.  Return chicken to the pan. Add the oyster sauce, soy sauce, sugar, red pepper flakes, and cornstarch mixture and cook, tossing constantly, until chicken is cooked through and all ingredients are nicely glazed.  Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds.  Taste and season with salt and black pepper if necessary.   Mix sauce ingredients together in small serving bowl.  Arrange serving platter with lettuce leaves, minced chicken and sauce.
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Ginger Shrimp Lettuce Wraps

 

1 pound fresh shrimp, peeled, deveined and chopped coarsely
1 can sliced water chestnuts, drained and chopped
6 scallions, trimmed and thinly sliced (white and light green parts only, saving some of the dark green tops for the sauce below)
1 inch piece fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons peanut oil
1/2 teaspoon salt
3 tablespoons white sesame seeds
black pepper and salt to taste
1/4 cup soy sauce
3 tablespoons water
1 tablespoon fresh ginger, minced
2 teaspoons brown sugar
1 teaspoon toasted sesame oil
1 tablespoon chopped green scallions
2 teaspoons fresh lemon juice
Fresh lettuce leaves for wrapping
Stir together first five ingredients.  Heat the oil in a large skillet or wok over high heat.  Sprinkle 1/2 teaspoon salt over the oil then spread shrimp mixture evenly in the pan and let sit undisturbed for about 45 seconds.   Then, using two spoons or spatulas, toss and stir fry the mixture until the shrimp is just cooked through, another minute or two.  Sprinkle with sesame seeds and season with pepper and extra salt if necessary.   Stir together soy sauce, water, ginger, brown sugar, sesame oil, scallions and lemon juice for sauce and serve with lettuce leaves for wrapping.
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Char Sui Pork Lettuce Rolls

 

 Char Sui is the name for the roast pork dish found in most Chinese restaurants.  This recipe is adapted from Barbecue Bible, by Ainsley Harriet.  This will serve 4 as a main course or 6-8 as an appetizer.
2 pork tenderloins
2 inch piece fresh ginger, peeled
1 large garlic clove crushed
2 tablespoons Hoisin sauce
2 tablespoons dark soy sauce
2 teaspoons light brown sugar
1 teaspoon five-spice powder
2 tablespoons vegetable oil
2 tablespoons honey
to serve:
1/2 cucumber
6 scallions
1 large iceberg or bibb lettuce, broken into leaves
1/4 cup Dijon mustard
1/4 cup Chinese plum sauce
Trim any fat and membranes of the outside of the pork tenderloin.
Finely grate the ginger and squeeze out the juice into a shallow non-metallic dish.  Stir in the rest of the marinade ingredients.
Add the pork tenderloins and turn the over in the mixture until they are really well coated.  Cover and refrigerate for at least 2 hours.
Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon.  Cut into thin strips about 3 inches long.  Halve the scallions and cut lengthwise into very thin shreds.  Arrange on a serving plate in separate piles along with the lettuce leaves and a small bowl of the plum sauce mixed with the Dijon mustard.
Barbecue the pork over medium hot heat for about15- 20 minutes turning now and then and basting with the leftover marinade.
Transfer the pork to a board, carve it into very thin slices, and lay it on the serving plate.  Instruct everyone to take a lettuce leaf and place a row of cucumber strips, shredded scallion and sliced pork down the center.  Then spoon a little of the plum sauce mixture over them and roll up the lettuce leaf into a parcel to eat!
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