Thursday, May 3, 2012

Asian Lettuce Cups

I have made these before and shared the recipe with you here on blog.  This time I took the some photos of the entire process and I thought I would reshare the recipe.  

I apologize for my lake of posting lately.  I was ill for a while, and I got behind on cooking; and then we went through a phase were I need to cook really quick recipes and I did not have time for photography.  

And NOW blogger has changed it's format and my poor old brain is not liking this AT ALL.  

1 1/2 tablespoon sesame oil
3 cups sliced shitake mushrooms
1 (8 ounce) package of faux chicken
1 clove garlic, minced
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
1 cup carrot peelings
1/4 cup unsalted dry roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons Sriracha sauce (the Rooster stuff~yum)
12 Boston lettuce leaves, cleaned

The Tools
large skillet
small bowl

The Cooking

 Warm the sesame oil over medium heat in a large skillet, and add the mushrooms

Add the faux chicken and continue cooking

Add the garlic and cook until fragrant

Add the shredded carrots, the water chestnuts and the peanuts, and continue cooking

Combine together the hoison sauce, the soy sauce, the rice wine vinegar, and the siracha sauce together and add it to the mushroom mixture in the skillet

Bring to a slight simmer and cook until all the ingredients are warm and the flavors are well combined

Serve warm on a nice leaf of butter lettuce

Recipe source: My BRAIN!!!

Recipe serves four, with two lettuce leaves and 1 cup of filling as a serving

Calories: 236
Protein: 11
Fat Grams: 10
Sodium: 886
Fiber Grams: 4
Potassium: 420

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