in the kitchen

in the kitchen

Sunday, February 3, 2013

Lettuce Wraps w/ Cauliflower

I've shared some lettuce wraps before, with beef. They are tasty but quite different than the lettuce wraps you get at Oriental food restaurants. Here is an Oriental inspired type I made last week that turned out to be scrumptious. Lots of good for you veggies and a hot sauce you can use for other dishes, too.
Chicken Lettuce Wraps
2 chicken breast halves, raw meat cut into 1/2 inch dice
1/2 teaspoon toasted sesame oil
2 teaspoons plus 2 tablespoons soy sauce
2 tablespoons coconut oil (or peanut oil)
1/4 cup grated carrot
1/4 cup minced onion
1 minced garlic clove
1/4 cup finely diced celery
1/2 cup finely diced red bell pepper
1 cup chopped cauliflower
1/2 cup shredded purple cabbage
2 teaspoons freshly grated ginger root
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
Iceberg lettuce leaves, about 1/2 head
Roasted peanuts
Hot and Sour Sauce (see recipe below)
Pour the toasted sesame oil and 2 teaspoons of soy sauce over chicken. Toss to coat and set aside. Heat a wok or large non-stick skillet over high heat. Add the coconut oil to the pan. When the oil is hot, cook the chicken for 3 minutes, stirring occasionally. Once the chicken has begun to brown slightly, begin adding the veggies. Add the carrots, onions and garlic first. Cook for 2 to 3 minutes, stirring frequently. Then add the celery and bell pepper, cook and stir for another minute. Finally add the cauliflower, cabbage and ginger. Continue cooking, stirring frequently, while in a small bowl you whisk together 2 tablespoons soy sauce, coriander, red pepper flakes and cornstarch. Stir soy sauce mixture into chicken and veggie mixture. Cook and stir for 1 to 2 more minutes, check for seasoning, adding salt or soy sauce if needed. Serve with lettuce leaves, peanuts and hot sauce.
Hints: I used boneless, skinless chicken breasts and that was quick. I diced them while they were partially frozen which made it easier. While I prepared the rest of the ingredients, the meat thawed out all the way. Adding the ingredients at different times will make some of the veggies softer and some crisper, you can alter the order listed to get the veggies you want crisper added at the end. I have started keeping some ginger root in the freezer and love it! It grates so easily with my microplaner. Less fibrous end produce when grated and very fine. It doesn't get soft or mold like it sometimes can in the produce drawer of the fridge.
Hot and Sour Sauce
1/2 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon honey
1 teaspoon hot pepper flakes
1/4 teaspoon cornstarch
Mix all ingredients together in a microwave safe bowl that has a one cup capacity. Heat in microwave for 1 minute or until the cornstarch is cleared. Stir and allow to cool before serving. (This recipe can be doubled.) This sauce could be used as a dipping sauce for pot stickers or chicken skewers etc.

This is a delicious dinner served with some black rice but would also make a great appetizer or snack. Serving the hot sauce on the side allows for everyone at the table to tailor their dinner to their heat tolerance (or lack thereof). Three of us wolfed the lettuce wraps and black rice down lickety split. And we all felt pretty good about it. A healthy dinner is a nice way to end a day or begin an evening.


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