Wednesday, June 10, 2009

Lettuce Wraps

These take some work to make, but are delicious! Any ingredients that you can't seem to find will probably be in the Asian section of your grocery store.

Start by making the special sauce. This is for dipping the lettuce wraps in when you're ready to eat.

Special Sauce:

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons hot water
  • 1-2 teaspoon garlic and red chile paste

Dissolve the sugar and water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until you're ready to serve.

Mix hot water and hot mustard and set aside, as well. Just before serving add desired amount to the special sauce. Also, add desired amount of garlic and red chile paste (both of these can be left out to save on cost, especially if you don't want very spicy wraps).

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 2/3 cup mushrooms
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4-5 leaves iceberg lettuce

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min. per side until done. When done, remove from pan and let cool. Leave the oil in the pan.

While chicken is cooking and cooling, mince the mushrooms and water chestnuts to the size of small peas. Make sure garlic and onions have also been chopped.

Prepare stir fry sauce.

Stir Fry Sauce:

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

When chicken is cooled, mince it as the mushrooms and water chestnuts are.

Add another tablespoon of oil to the wok or pan and return to high heat. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.

Spoon chicken mixture into lettuce wraps to serve. Dip in special sauce.

Orange Rolls

3 packages Pillsbury refrigerator country biscuits

Mix together:
1 cube melted butter
1 cup sugar
Shavings from an orange peel

Dip each roll in the sugar mixture and line up in a well-greased bundt pan. Pour any extra sugar mixture over the top. Bake at 400 for 20 minutes.

Remove from oven and immediately invert onto a plate. Serve hot.