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Wednesday, February 17, 2010

Asian Lettuce Wraps Recipe

Prepare to fall in love...

I was surprised at how much these tasted like PF Changes infamous lettuce warps. It's definitely all in the seasoning. You can find most of these and seasonings in the 'Specialty Foods' aisle at the grocery store. They definitely add up in price, but if you like Thai and Asian inspired food, you will definitely get your money worth.

This recipe is from the Crock-Pot website.

1 1/2 pounds extra-lean ground chicken or turkey (I used turkey)
1 medium onion, finely chopped
2 medium celery stalks, chopped
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 tablespoon Asian chile paste (I didn't use this)
5 ounces bamboo shoots, canned and drained
12 ounces sliced water chestnuts, canned and drained
1 cup fresh bean sprouts
4 green onions, finely sliced
1/4 cup fresh cilantro, minced
14 crisp iceberg lettuce leaves
1/4 cup hoisin sauce

  1. In the Crock-Pot® slow cooker, combine the chicken, onion, celery, hoisin sauce, soy sauce, garlic, ginger, brown sugar, sesame oil, chile paste, bamboo shoots and water chestnuts.
  2. Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours).
  3. Thirty minutes before the end of cooking, add the bean sprouts, green onions and cilantro. Mix thoroughly.
  4. To serve, place 2 tablespoons of the chicken mixture on an iceberg lettuce leaf and drizzle with hoisin sauce. Roll the filled lettuce leaf into a pocket-style sandwich.
I cooked mine on low for 7 hours, and then my slow cooker automatically turned to warm for about 3 hours. It was a little well done, but still delicious! I didn't use extra hoisin sauce like it suggests, the turkey was very flavorful without it.

Two thumbs up to this recipe.


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