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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Here is a traditional Chinese lettuce wrap recipe made simple. It's best to use a food processor, but if you don't have one roughly chop ingredients by hand. Time does not include cooking the chicken. Ingredients:
1 small carrot |
1 small red bell pepper |
1 (4 ounce) can bamboo shoots |
2 tablespoons peanuts, unsalted |
6 ounces chicken breasts, cooked and diced |
1 (3 1/2 ounce) package chicken-flavored ramen noodles |
2 teaspoons ginger, grated |
1/2 teaspoon nutmeg |
2 tablespoons sesame oil |
1/4 tablespoon soy sauce |
3 tablespoons water |
2 tablespoons cornstarch |
1 teaspoon black pepper |
8 -10 romaine lettuce leaves |
Directions:
1. Peel carrot, trim red pepper (remove the seeds and white pith parts), drain bamboo. Cut all into inch long pieces.
2. Pulse carrot, pepper, bamboo, and peanuts in food processor until they are about small dice size(more like the texture of ground meat, not a paste). Remove to a seperate bowl.
3. Pulse the ramen(save the seasoning for use later in recipe), cooked chicken, ginger and nutmeg until they are a similar size to the veggies(if it's not perfect don't worry, just don't way over or way under process). Remove this to the bowl with the veggies and stir well.
4. Heat the oil in a large pan. Add the veggie/ramen mixture to the pan and cook for 5 minutes.
5. In a small dish mix together the water, soy sauce, half the chicken flavored seaoning from the ramen and corn starch. Stir into the pan and continue to cook for about 5 more minutes or until the mixture has thickened. Season to taste with black pepper(I didn't need any more salt, but you might).
6. Wash the lettuce leaves and trim off the very crispy bottom part. Serve the hot mixture in a large bowl and the lettuce on a plate. Each person can make there own wraps by spooning about 3tbls of the mixture into the lettuce leaf and rolling it like a burrito.
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