Asian Lettuce Wraps

Special Sauce:
1/2 cup water
1/4 cup sugar
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp Chinese hot mustard mixed with 2 tsp water
1-3 tsp garlic chili paste (or more to taste)
Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp dark brown sugar
1/2 tsp rice vinegar
For the Stir Fry:
3 Tbsp vegetable oil
1 lb DLM ground chicken
1 cup water chestnuts, minced
2/3 cup canned straw mushrooms, minced
3 Tbsp green onions, chopped
1 clove garlic, minced
1 cup maifun (rice sticks), fried and drained on paper towels
1 head iceberg lettuce (halve lettuce, pull lettuce cups off, and chill)

Special Sauce:

Make the special sauce for spooning over your lettuce wraps. In a small bowl add the sugar to the water and stir until dissolved. Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until you're ready to serve the lettuce wraps. Eventually you will add to taste the Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.

Stir Fry Sauce:

Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

For the Stir Fry:

In a wok or large frying pan, heat oil and sauté the ground chicken until cooked through; make sure there are no large clumps of chicken — you want it finely ground. Add water chestnuts, straw mushrooms, green onion, and garlic to the pan. Add the stir-fry sauce, and sauté the mixture for a couple minutes. Plate onto a dish line with a bed of fried rice noodles, and serve with the chilled lettuce cups and special sauce.

Makes 4 servings

Allergy Warning: Contains WheatContains Soy

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