Savory Lettuce Wraps

It may be tempting to use another kind of lettuce for these savory wraps, but don’t. Iceberg’s firm texture holds up to folding and make the perfect vessel for this flavorful mixture.

Makes 12 wraps

Ingredients

1 pound boneless, skinless chicken breasts

1 head iceberg lettuce

1 red bell pepper

1 ⁄2 8-ounce can water chestnuts, rinsed and drained

1 ⁄2 8-ounce can bamboo shoots, rinsed and drained

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 tablespoon Chinese rice wine

1 teaspoon sugar

4 tablespoons oil for stir-frying

1 teaspoon minced garlic clove

1 teaspoon minced ginger

1 stalk celery, thinly sliced on the diagonal

1 tablespoon cornstarch mixed with

2 tablespoons water

2 green onions, thinly sliced on the diagonal

1 teaspoon sesame oil

1. Wash the chicken and pat dry. Pound lightly to tenderize. Cut the chicken into thin slices approximately 2 1 ⁄2 inches long.

2. Wash the lettuce, and dry and separate the leaves. Remove the seeds from the red pepper and chop into bite-sized pieces. Slice the water chestnuts and bamboo shoots into 1-inch pieces.

3. Mix together the soy sauce, oyster sauce, Chinese rice wine, and sugar. Set aside.

4. Add 2 tablespoons oil in a preheated wok or heavy skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly, then add the chicken. Stir-fry until it is browned and nearly cooked through. Remove from the wok and drain on paper towels.

5. Add 2 tablespoons oil. When oil is hot, add the water chestnuts and celery. Stir-fry for about 1 minute, then add the red pepper. Add the bamboo shoots. Stir-fry until the vegetables are brightly colored and tender. Add the sauce. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Stir in the green onions. Drizzle with sesame oil.

6. To prepare lettuce wrap, lay a lettuce leaf flat. Place one-twelfth of the chicken combined with the vegetable/sauce mixture into the middle and roll up the lettuce leaf.

hancheng

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