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Super easy chicken + shiitake lettuce wraps that’s full of flavor and can simply be made vegetarian by replacing the chicken with tofu.
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In a small bowl, mix together about 1 Tbsp each soy sauce, oyster sauce, and shaoxing wine with a generous pinch of sugar. Set aside. Soak a couple of dried shiitake mushrooms in super hot water until softened, about 15-20 min. Dice and set aside. Reserve mushroom soaking liquid for a broth or another use.
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Heat neutral oil on medium-high in a cast iron or nonstick pan and cook 1 lb. of ground chicken, undisturbed, about 3-4 minutes, occasionally using a spatula to press the meat against the pan. When the chicken is mostly golden on the bottom, add in minced ginger, garlic, scallion whites and stir-fry with the chicken, breaking it apart with the spatula or a wooden spoon. Stir and cook for about a minute, then add in reserved shiitake and soy sauce mixture. Continue to cook for another 2-3 min. until the chicken is completely cooked through. Remove from heat and stir in a bit of rice vinegar. Taste and add more soy sauce or sugar as needed. Stir in sliced scallion greens. Top with sesame seeds and a few drizzles of sesame oil. Put out some sambal, chili garlic sauce, sriracha or sweet chili sauce (or a combination of them) and serve with the best Bibb, Boston or butter lettuce you can find. Iceberg lettuce will work too–and will probably give you the best lettuce crunch.
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#f52heat
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