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.



Pinakbet

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Ingredients

  • 1 medium onion, sliced
  • 3 cloves garlic, crushed
  • 3 pieces large tomato, sliced
  • 1/4 lb pork, thinly sliced
  • 1 cup water
  • 4 tbsp shrimp paste
  • 1/4 lb squash, chopped into cubes
  • 1 large egg plant, chopped
  • 1 medium-sized bitter melon, chopped
  • 1 bunch string beans, cut in 3 inches length
  • 3 tbsp cooking oil
  • salt and pepper
  • 6 to 8 pieces okra (optional)

Method



  • In a wok, heat oil.
  • Sauté garlic, onion, and tomato
  • Add the pork and cook until color turns light brown (about 5 to 8 minutes)
  • Put-in the shrimp paste and cook for 2 minutes.
  • Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
  • Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
  • Add the remaining vegetables and mix with the other ingredients. Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
  • Serve hot with steamed rice.




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