Shiitake and Chicken Lettuce Wraps
Recipe courtesy of the Mushroom Council.
2 teaspoons toasted sesame oil - divided use
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breast, pounded to 1/2-inch thickness and thinly sliced
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce
- Preheat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.
- In a cup, mix 1/4 cup water and chili garlic sauce and pour into pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.
- In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 120; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 9g; Fiber: 2g; Protein: 13g; Sodium: 590mg.
Recipe and photograph courtesy of the Mushroom Council.