Happy new year to all my Asian friends! It is the year of the rabbit and Plucky finds that she will be attending–not one–but two lunar celebrations this week.
To celebrate, I’ve developed a lighter version of one of my favorites. Since I am thousands of miles away from my favorite Chinese food place (Gary Lee’s Asian Star in Salt Lake City), this quick recipe for chicken lettuce cups comes pretty close to the “real deal.”
For my friends at Weight Watchers: This recipe serves 8 entree portions and much, much more as an appetizer. Figure on about 6 points per each entree-sized portion. To keep the calories down, I have made it with chicken, but you could also try it with a pound of ground pork.
Chicken Lettuce Cups
In the morning: Wash and core one head of iceberg lettuce. Let drain and store in refrigerator until ready to use.
2 oz. rice sticks, fried until golden, drained on paper toweling and set aside.
Whisk sauce together in small bowl and set aside:
1 tablespoon Mirin (Chinese rice wine) or sherry
1 tablespoon oyster sauce
3 tablespoons hoisin sauce
Prepare as directed and set aside:
3 scallions, minced
4 oz. mushrooms, rough chop
2 oz. bamboo shoots, rough chop
2 oz. water chestnuts, rough chop
1/4 cup roasted peanuts, rough chop
In wok or fry pan, heat 1 teaspoon peanut oil on high heat until just smoking. Add 1 pound ground chicken and stir until halfway cooked. Add mushrooms and keep stirring until mixture is cooked through and liquid from mushrooms is nearly evaporated. Reduce heat to medium. Add scallions, bamboo shoots, water chestnuts and heat through. Add sauce and stir to thoroughly incorporate. Just before serving, add salt and pepper to taste, add peanuts and rice sticks (crumbled). Serve on platter with lettuce cups and extra hoisin sauce.
I take it that there is no oyster in oyster sauce?
Not enough to bother me… It’s those raw little suckers that make me go into anaphylactic shock.
Mmmmm. Makes me want to go to Gary’s. One question: Is hoisin the same a plum sauce?
No. Hoisin is made from soybean paste. Plum sauce is heavy on plum and ginger. Both have similar texture and color but there is a difference.
I know it’s evil, but I have to ask.
If I make it with rabbit, will it taste like chicken?
In the words of the famous American philosopher Marv–yes, yes, and yes.