Tuesday, May 9, 2017
Lettuce Bowl with Chicken and Walnuts
Asian-flavoured ground chicken is topped with bean sprouts and walnuts and served in lettuce bowls in this simple appetizer recipe.
8-10 iceberg lettuce leaves
2 tbsp (30 mL) vegetable oil
1/2 lb (250 g) ground chicken
1/3 cup (75 mL) finely diced carrot
1/3 cup (75 mL) finely diced celery
2 cloves garlic, minced
2-1/2 tbsp (35 mL) hoisin sauce
1 tbsp (15 mL) tamari soy sauce or regular soy sauce
1 tbsp (15 mL) shao hsing cooking wine or dry sherry
1/4 tsp (1 mL) white pepper
Dash of sesame oil
1/2 cup (125 mL) bean sprouts
1/2 cup (125 mL) toasted and crushed walnuts
For a spicy alternative, add chili sauce to taste at the stage where the hoisin sauce is added, or add fresh chilies to taste at the beginning with the oil. Substitute chicken with ground pork or beef, if desired.
In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Set aside for garnish.
Carefully peel back the layers of the lettuce and trim each leaf to form a bowl. Wash the leaves and dry. Set aside.
Heat a large pan or wok over high heat. Add oil and ground chicken. Stir constantly for 2 minutes to break up the chicken. Add the carrot, celery and garlic. Continue cooking for 2 to 3 minutes.
Add the hoisin and soy sauce, cooking wine, white pepper and sesame oil. Stir frequently until chicken is completely cooked, about 2 to 3 minutes.
Serve in lettuce bowls and top with a teaspoon of crushed walnuts and a sprinkling of bean sprouts or fried egg noodles as desired.
Makes 4 servings.
PER SERVING (2 lettuce bowls): about 317 cal, 13 g pro, 24 g fat (2 g sat. fat), 13 g carb, 2 g fibre, 43 mg chol, 520 mg sodium. %RDI: 4% calcium, 10% iron, 8% vit A, 7% vit C.
Recipe courtesy California Walnuts