Lettuce Wraps


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



·      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)




·      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.

Baked Chicken



·      1 cup italian bread crumbs

·      2 tablespoons butter or margarine, melted

·      1 lb boneless, skinless chicken breasts thin slices

·      salt




·      Preheat oven to 375 degrees F. 

·      Sprinkle salt on the chicken

·      In a shallow dish, mix bread crumbs and butter.  Roll chicken in crumb mixture.

·      Place on ungreased cookie sheet.

·      Bake 10 to 15 minutes or until chicken is no longer pink in center and coating is crips.

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