Asian mushroom lettuce wraps.
Asian mushroom lettuce wraps can be served as part of a main course or as an appetizer.
stock photo
This is a low-fat version of the Chinese classic. Since they can be eaten in hands, it is kid friendly and makes a good lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.8 oz fresh mushrooms1 tbsp vegetable oil8 oz ground lean chicken2 1/2 tbsp grated fresh gingerroot3 cloves garlic, crushed3 tbsp each soya sauce, hoisin sauce and vinegar 1/2 tsp Worcestershire sauce1/4 to 1/2 tsp Asian chile or hot sauce (optional)1/2 cup chopped green onions6 hearts of romaine lettuce leavesGarnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce Finely chop mushrooms in food processor or by hand to yield 3 cups. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for four to five minutes or until mushroom liquid has evaporated. Stir in soya sauce, hoisin sauce, rice vinegar and Worcestershire sauce.Reduce heat and simmer about four to five minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands or serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.Note: Reheat in microwave or in skillet, adding a little water if necessary.Variation:Substitute ground pork for chicken and add finely chopped water chestnuts with the soya sauce.~ Recipe courtesy of www.mushrooms.ca and www.newscanada.com