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Wanna-be PF Chang’s Lettuce Wraps

Source of Recipe

Natalie


Recipe Introduction

The Culinary Life by Stephanie Stiavetti on February 12, 2009 - http://www.theculinarylife.com/2009/wanna-be-pf-changs-lettuce-wraps-recipe/

List of Ingredients

Ingredients for pouring sauce:
1/4 cup sugar
1/2 cup warm water
2 Tbls wheat free tamari
2 Tbls rice wine vinegar
2 Tbls ketchup
1 Tbls lemon juice
1/8 tsp sesame oil
1 tsp hot water
1 Tbls dijon mustard
2 cloves garlic, minced
Ingredients for stir-fry sauce:
2 Tbls gf soy sauce
2 Tbls brown sugar
1/2 tsp rice wine vinegar
Ingredients for chicken stir-fry:
2 Tbls extra virgin olive oil
2 Tbls sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage


Recipe

To make the pouring sauce:
In a large bowl, dissolve sugar in 1/2 cup warm water, then add wheat free tamari, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl.

Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:
Prep the stir fry sauce by mixing gf soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:
Combine oils and add to wok or large frying pan.

Heat oil over high heat until it glistens, about one minute.

Add chicken and saute until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high.

Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier.

Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like.