Makes: 10
Notes:
She uses dried rice sticks and deep-fries them until they puff up. As an alternative, buy a bag of
ready-to-eat Farkay chow mein noodles in the Asian aisle of supermarkets.
Ingredients:
2 tbsp (30 mL) vegetable oil
1 lb (450 g) boneless, skinless chicken breast, finely chopped
1 stalk celery, finely diced
1/4 cup (60 mL) finely diced, peeled carrots
1/4 cup (60 mL) finely diced rinsed, canned bamboo shoots
2 tbsp (30 mL) oyster sauce or vegetarian oyster sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) granulated sugar
Pinch Chinese five-spice powder
1 tsp (5 mL) corn starch mixed with 2 tbsp (30 mL) water
2 green onions, trimmed, chopped
10 iceburg lettuce leaves (from centre of head), washed, dried
1/4 cup (60 mL) hoisin sauce, or as needed
1 cup (250 mL) ready-to-eat fried chow mein noodles
Procedure:
In large wok or non-stick fry pan, heat 1 tbsp (15 mL) oil over medium-high. Add chicken. Stir fry until cooked through, about 5 minutes. Transfer to bowl. Add remaining 1 tbsp (15 mL) oil.
Add celery, carrots and bamboo. Stir-fry 2 minutes. Add chicken. Stir-fry 1 minute. Add oyster
sauce, soy sauce, sugar and five-spice powder. Stir. Add corn starch mixture. Stir-fry 1 minute. Stir in onions.
Lay lettuce leaves on platter. Brush inside bottom of each with hoisin. Divide chicken mixture
among lettuce cups. Garnish with crispy noodles. Fold into pouch to eat.
Procedure To Make This Into An Appetizer:
Cut lettuce into 3- to 4-inch (7.5- to 10-cm) cups, brush with hoisin and top with just 1 tsp (5 mL) chicken mixture.
Recipe Type: AuthenticNotes:
She uses dried rice sticks and deep-fries them until they puff up. As an alternative, buy a bag of
ready-to-eat Farkay chow mein noodles in the Asian aisle of supermarkets.
Ingredients:
2 tbsp (30 mL) vegetable oil
1 lb (450 g) boneless, skinless chicken breast, finely chopped
1 stalk celery, finely diced
1/4 cup (60 mL) finely diced, peeled carrots
1/4 cup (60 mL) finely diced rinsed, canned bamboo shoots
2 tbsp (30 mL) oyster sauce or vegetarian oyster sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) granulated sugar
Pinch Chinese five-spice powder
1 tsp (5 mL) corn starch mixed with 2 tbsp (30 mL) water
2 green onions, trimmed, chopped
10 iceburg lettuce leaves (from centre of head), washed, dried
1/4 cup (60 mL) hoisin sauce, or as needed
1 cup (250 mL) ready-to-eat fried chow mein noodles
Procedure:
In large wok or non-stick fry pan, heat 1 tbsp (15 mL) oil over medium-high. Add chicken. Stir fry until cooked through, about 5 minutes. Transfer to bowl. Add remaining 1 tbsp (15 mL) oil.
Add celery, carrots and bamboo. Stir-fry 2 minutes. Add chicken. Stir-fry 1 minute. Add oyster
sauce, soy sauce, sugar and five-spice powder. Stir. Add corn starch mixture. Stir-fry 1 minute. Stir in onions.
Lay lettuce leaves on platter. Brush inside bottom of each with hoisin. Divide chicken mixture
among lettuce cups. Garnish with crispy noodles. Fold into pouch to eat.
Procedure To Make This Into An Appetizer:
Cut lettuce into 3- to 4-inch (7.5- to 10-cm) cups, brush with hoisin and top with just 1 tsp (5 mL) chicken mixture.
Recipe Author: Chef Winlai Wong
Restaurant: Spice Route Asian Bistro and Bar, 499 King St W, Toronto, ON M5V 1K4, Canada
Source: http://www.libertygroup.com/media/SpiceRoutePress-May2012-Wraps.pdf