Monday, May 21, 2007

Chinese Chicken and Mushroom Lettuce Cups

dinner comes from the May edition of Cooking Light. They suggest that it is to be served as an appetizer, but it was definitely enough for dinner. Also, this was super easy, very tasty and really low calories....only 103 per serving.

I couldn't find any cremini mushrooms, so used button instead, but this didn't seem to effect the taste. I also forgot to add the water chestnuts, but again, I didn't notice until I was writing out the recipe. They would have given a nice crunch though.

Chinese Chicken and Mushroom Lettuce Cups
(Serves 8 appetizers, approx 4 for a main)

1 tsp sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms
1 cup minced shiitake mushrooms
1lb ground chicken breast
3 cups shredded napa cabbage
1/4 tbs kosher salt
1/8 tsp crushed red pepper
1 can whole water chestnuts, drained and minced
1 cup minced green onions
2 tbs oyster sauce
2 tbs soy sauce
1/4 cup chopped fresh cilantro
24 Boston lettuce leaves

1. Heat sesame oil in a large non-stick skillet over medium heat. Add garlic and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken. Cook for 8 minutes, then add shredded cabbage, salt, crushed red pepper and water chestnuts. Cook for a further 5 minutes or until cabbage wilts.

2. remove from heat and stir in onions, soy sauce, oyster sauce and cilantro. Spoon about 3 tbs of mixture into each lettuce cup.

1 comment:

Kevin said...

This sounds interesting. There are a lot of really good flavours. I like the idea of wrapping them in the lettuce leaves.