This light version of lettuce wraps by Joanne Weir at Cook, Eat, Share is delicious! Using ground chicken instead of pork for the filling was a calorie-saving substitute and very flavorful.
Joanne writes, “This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork or squab with equally delicious results.”
2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
Handful of bean sprouts, optional
Warm the oil in a skillet or wok over medium-high heat.
Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Top with a few bean sprouts for added crunch, if desired. Wrap the lettuce around the filling. Serve.
SOURCE: Recipe courtesy of Joanne Weir, Cook, Eat, Share