JUICY ROAST BEEF PO’BOYS2 ½-3 lb. beef chuck roastGarlic cloves, thinly slicedKosher salt/black pepperVegetable oil1…
Alice’s Version of P.F. Chang’s Chicken Lettuce Wraps
| Alice's Version of P.F. Chang's Chicken Lettuce Wraps | Print |
Recipe By: Alice Morrow
Alice's Version of P.F. Chang's Chicken Lettuce Wraps
Ingredients
- Olive oil
- 1 lb. ground fresh chicken (you can use beef, pork or turkey if you like)
- ½ c. chopped water chestnuts, optional
- ½ c. sliced fresh mushrooms
- ½ c. finely chopped onions
- 2 t. minced garlic
- Salt, red/black pepper, garlic powder
- 4-6 iceberg lettuce leaves to make the wraps or Bibb Lettuce
Instructions
- Make the sauce by dissolving sugar in water in a bowl.
- Add the soy sauce, vinegar, catsup, lemon juice and sesame oil. Mix well and refrigerate until ready to use.
- Combine hot water with hot mustard and set aside.
- Eventually add our desired amount of mustard and garlic chili sauce to the special sauce. This you will pour over the wraps or dip them in the sauce.
- Take the lettuce leaf cup, place a generous scoop of the cooked chicken mixture into the cup.
- Fold the sides in and roll from top to bottom. Dip in special sauce or drizzle it over the wrap.
| Alice's Version of P.F. Chang's Chicken Lettuce Wraps | Print |
Recipe By: Alice Morrow
Alice's Version of P.F. Chang's Chicken Lettuce Wraps - STIR FRY SAUCE:
Ingredients
- 2 T. soy sauce
- 2 T. brown sugar
- ½ t. rice wine vinegar
Instructions
- In a non-stick skillet, drizzle a little olive oil. Heat over medium heat.
- Brown the chicken and break up into crumbles. Season.
- Add the onions, garlic, mushrooms and chestnuts and cook until onions are tender.
- Prepare the Stir Fry Sauce by mixing the three ingredients. Pour over the chicken mixture.
- Let simmer until most of the liquid evaporates. Taste for seasoning.
| Alice's Version of P.F. Chang's Chicken Lettuce Wraps | Print |
Recipe By: Alice Morrow
Alice's Version of P.F. Chang's Chicken Lettuce Wraps - SPECIAL SAUCE:
Ingredients
- ¼ c. sugar
- ½ c. water
- 2 T. soy sauce
- 2 T. rice wine vinegar
- 2 T. catsup
- 1 T. lemon juice
- ⅛ t. sesame oil
- 1 T. hot mustard 2 t. water
- 1-2 t. garlic and red chile paste
Instructions
- Make the sauce by dissolving sugar in water in a bowl.
- Add the soy sauce, vinegar, catsup, lemon juice and sesame oil. Mix well and refrigerate until ready to use.
- Combine hot water with hot mustard and set aside.
- Eventually add our desired amount of mustard and garlic chili sauce to the special sauce. This you will pour over the wraps or dip them in the sauce.
- Take the lettuce leaf cup, place a generous scoop of the cooked chicken mixture into the cup.
- Fold the sides in and roll from top to bottom. Dip in special sauce or drizzle it over the wrap.
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