Lettuce Wraps

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I tried  tofu in this recipe and it was so good too.   

Ingredients

 

·      1 pound ground chicken or diced boneless, skinless chicken meat or tofu, tiny cubed

·      oil

·      3 cups finely chopped white mushrooms

·      1/2 teaspoon ground ginger

·      1 1/2 tablespoon crushed garlic

·      1/3 cup soy sauce

·      1/3 cup hoisin sauce

·      1/3 cup rice vinegar

·      1 romaine heart or 1 head iceberg lettuce, leaves separated

·      1 cup shredded carrots

·      1/2 cup chopped peanuts (optional)

 

Method

 

·      Heat oil in a large skillet over medium heat.

·      Add chicken or tofu, stir and cook until golden brown.

·      Add mushrooms, ginger and garlic.  Continue to stir and cook for about 4 – 5 minutes, or until the mushroom liquid has evaporated.

·      Add soy sauce, hoisin sauce and vinegar.  Reduce the heat and simmer for about 4 – 5 minutes to blend flavors.

·      Turn off the heat and add shredded carrots and peanuts and stir to combine.

·      Arrange lettuce leaves on a platter.  Spoon the filling into the lettuce leaves and serve.



Shrimp Tempura

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This recipe is also good for vegetables like brocolli, carrots and etc.  I like to pair my shrimp tempura with my tofu udon noodles soup recipe and this recipe can be an appetizer by itself.

Ingredients

 

·      10 tiger shrimp, shelled, tails left on

·      oil for deep frying

·      1/2 cup flour put in a Ziploc bag.

For the batter

·      4 tbsp all-purpose flour

·      1 tbsp cornstarch

·      1/2 tsp baking powder

·      1 1/2 cup ice-cold water

·      1 large egg white

 

Method

·      Devein the shrimp and make a deep slit down the back.  Spread out each shrimp like a butterfly and press down gently.

·      Heat the oil.  To test the temperature, fry a cube of bread; if it turns golden brown in 1 minute, the oil is ready.

·      Meanwhile, make the batter, in a medium bowl, put the flour, cornstarch and baking powder.  Add the cold water a little at a time, whisking to combine.

·      In a separate bowl, beat the egg white until stiff peaks form, then fold it into the batter.

·      To cook, put 3 to 5 shrimp into the ziploc bag that has flour and shake to coat. 

·      Then dip each shrimp into the batter  and deep-fry for 2-3 minutes.

·      Drain on a paper towel and serve.





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