Lettuce Wraps #EattheWorld

Diced chicken, red pepper, celery and waterchestnuts in a savory sauce to be spooned onto lettuce leaves and eaten taco style.

We are traveling to China with our Eat the World group today.............

Evelyne of CulturEatz invites us each month to travel the world and explore their culinary delights.  This month she asked us to visit China.  Let's see what's on the table today........

• Culinary Adventures with Camilla: Scallion Pancakes 
• Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 
• Amy’s Cooking Adventures: Homemade Fortune Cookies 
• CulturEatz: Easy and Spicy Vegan Mapo Tofu 
• Magical Ingredients: Biang Biang Noodles 
• Kitchen Frau: Kung Pao Chicken 
• Sneha’s Recipe: Quick Pork Fried Rice 
• Making Miracles Zucchini Stir Fry 
• Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 
• A Day in the Life on the Farm: Lettuce Wraps

Having a daughter from China we eat a ton of Asian food in this household.  We have stir fry anytime I need a quick and easy dinner.  We celebrate Chinese New Year and I spend hours cooking for that feast just like Thanksgiving, Christmas and Easter.

I first had lettuce wraps at PF Changs and to be honest with you when I wanted to share them for today's event I had to research to make sure that they were authentically Chinese instead of just a dish PF Changs created for their American patrons.  

What I learned is that they did, indeed, originate in China where they are called Larb Gai.  I was very happy because I not only love lettuce wraps but they are quick and easy to make.  Perfect to serve up for lunch I was providing for an all women CPL class that Frank was teaching.  

I normally serve lettuce wraps as an appetizer but for today I steamed some Shumai and made a quick vegetable fried rice to accompany them.  It was a huge hit.

Appetizers, Chicken, Wraps, Asian, Chinese

Appetizers

Chinese

Yield: 8 servings

Author: Wendy Klik

Lettuce Wraps

Diced chicken, red pepper, celery and waterchestnuts in a savory sauce to be spooned onto lettuce leaves and eaten taco style.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 head iceberg lettuce, 
• 1 T. Tamari
• 2 T. fish sauce
• 1 T. dry sherry
• 1 t. sugar
• 1 T. dark sesame oil
• 1 t. ginger paste
• 1 t. garlic paste
• 1 1/2 lbs boneless, skinless chicken breast, trimmed and cut in small dice
• 1 red bell pepper, seeded and diced
• 1 can diced water chestnuts
• 1 stalk celery, diced
• 1/4 c. water
• 1 T. cornstarch

Instructions

1. Wash and dry the lettuce, separate into individual leave and place on a plate.  
2. Whisk together the soy sauce, fish sauce, sherry and sugar in a small bowl. Set aside.
3. In a large skillet or wok, heat the oil over medium high heat.  Add the garlic and ginger, stir for 30 seconds.  Add the chicken and cook until browned, remove from pan and set aside.
4. Add the red pepper, water chestnuts and celery to the pan along with the soy mixture and cook for a few minutes over medium heat.  
5. Whisk together the water and cornstarch.  Stir into the vegetables until thickened.  Return the chicken to the wok and stir to coat and reheat. 
6. Serve with the lettuce leaves for people to wrap and eat as desired.

Notes:

adapted from a recipe found at The Spruce Eats

Nutrition Facts

Calories

193.69

Fat (grams)

5.35

Sat. Fat (grams)

1.18

Carbs (grams)

7.30

Fiber (grams)

1.61

Net carbs

5.69

Sugar (grams)

3.30

Protein (grams)

27.95

Sodium (milligrams)

596.06

Cholesterol (grams)

72.29

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