Wednesday, January 7, 2009
One time I tried a restaurant copy-cat recipe I found online for P.F. Changs lettuce wraps. I had to buy a bunch of odd ingredients like fish sauce, oyster sauce, and sesame oil. They were so nasty- tasted nothing like the ones from the restaurant. I found this Rachael Ray recipe and although it doesn't claim to taste like P.F. Chang's, it is yummy all on it's own accord. I love the orange in it.
*instead of the Hoisin sauce (which I have used before and it is good too) I used Trader Joe's Mandarin Orange Chef's Sauce. Yum-O.
2 C. fresh shiitake mushrooms
1 1/2 pounds thin cut chicken breast
2 T. vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely grated
1 orange, zested
1 red bell pepper, diced small
3 scallions, chopped
3 T. hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and toss to coat the mixture evenly. Transfer to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
*I like to cook a little rice and spoon some into the lettuce cup before adding chicken mixture. Chow Mein noodles are also a nice crunchy addition.