Thursday, December 3, 2009

November Book and Recipe of the Month

Book of the Month

Recipe of the Month

P.F. Chang’s Lettuce Wraps

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

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 water
1-2 teaspoons garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


1. Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.  Eventually add your desired measurement of mustard and garlic chile sauce to the special sauce mixture to pour over the wraps.


2.  Cut the chicken breasts into small strips or cubes.  Bring oil to high heat in a wok or large frying pan.  Saute the chicken for 4 to 5 minutes until done.  Remove chicken from the pan and cool.

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3.  Mince water chestnuts, scallions and mushrooms to about the size of small peas.

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4. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice wine vinegar together in a small bowl 
5. With the pan still on high heat, add another tablespoon of vegetable oil.  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 then serve it in the lettuce cups.

IMG_5393 IMG_5398 6. Top with “Special Sauce” and enjoy!

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