For tonight’s dinner, we’re still on the healthy eating bandwagon with Thai lettuce wraps. I’ve made a similar recipe and photographed it before, but, unfortunately, those photos are on my droid, which has prematurely kicked the bucket. So this new recipe includes a few changes to my old one, which you will notice whenever I am able to resurrect the memory card long enough to extract the photos. For now, the new recipe:
1 tbs olive oil
1 heaping teaspoon minced garlic (I use the jar kind)
1/2 a green pepper
1c roughly chopped mushrooms
1/2- 1 c snipped green onion tops
1/4c chopped peanuts
2 chicken breasts, chopped very small- I use shears for this– see my post on the most useful tool in the kitchen for more on this.
2c bean sprouts
The zest of one lime
1 tbs fresh grated ginger
2 tbs mirin (rice cooking wine)
A drizzle of sesame oil
Chiffoned cilantro to garnish
Large romaine leaves, washed, dried, and ends trimmed.
Heat oil in skillet, add garlic, pepper and mushrooms five mins. Add chicken and cook most of the way through. Add onions, peanuts, bean sprouts, lime zest, ginger, mirin, and drizzle with sesame oil. Toss and cook until sprouts are translucent. Remove from heat and allow to cool slightly.
Fill lettuce with mixture and top with cilantro. I presented mine on a bed of vermicelli drizzled with soy sauce. Enjoy!
Itadakimasu!
Android In The Kitchen 