This simple variation of a popular Chili’s recipe, will wow your guests every time. It makes a delicious first course and can be served with the peanut sauce or any sauce of your choice.
Quick Lettuce Wraps
8 ounces boneless lean pork or chicken
1/2 cup drained sliced bamboo shoots
6 green onions
1/2 cup drained water chestnuts
1 can (6 1/2 ounce) crab meat
1/2 cup chopped mushrooms
1 tablespoon vegetable oil
2 tablespoons dry sherry
2 teaspoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
9 Iceberg lettuce leaves
Chop (finely) the pork (or chicken), mushrooms, bamboo shoots, water chestnuts and onions. Drain and flake the crab meat.
Heat the vegetable oil in a wok over high heat. Stir fry the pork in the oil (6 to 8 minutes) until golden brown. Add mushrooms, bamboo shoots, water chestnuts, onions and crab meat. Stir fry 1 minute.
Combine sherry, sesame oil, oyster sauce and soy sauce. Stir into the pork mixture. Remove from heat.
Place about 1/3 cup of the pork mixture onto the center of each lettuce leaf. Fold ends and sides of the lettuce leaves over the filling and roll up. Transfer to a serving plate. If preferred, the pork mixture and the lettuce leaves may be served separately and rolled up at the table.
Makes 9 rolls (note: the popular Chili’s recipe is served with a sauce similar to this peanut sauce).
Peanut Sauce: Stir together; 1/4 cup soy sauce, 1/4 cup regular strength chicken or beef broth, 2 tablespoons creamy peanut butter, 2 tablespoons hoisin sauce (or tart jam), and 2 teaspoons sugar.
by Pam Myers