We enjoy PF Chang’s lettuce wrap appetizer, and after several attempts to replicate the dish at home we settled on the following recipe:
4 T vegetable oil
1 lb. ground chicken
1 eight oz. can water chestnuts, drained and minced
1 six oz. can mushrooms, drained and minced
1 clove garlic, minced
2 t ginger, minced
2 green onion stalks, chopped
2 T soy sauce
1 T hoisin sauce
1 T oyster sauce
1 T rice vinegar
2 T mirin
2 t sesame oil
1 t hot Chinese mustard
½ t siracha or hot chili paste
½ cup water
1 head of lettuce (Iceberg works well)
(You can make your own mirin sauce by making a simple syrup (2 T water and 2 T sugar, supersaturated) and adding a teaspoon of sake or rice vinegar.)
In a bowl, combine soy sauce, hoisin sauce, oyster sauce, rice vinegar, mirin, sesame oil, mustard, siracha, and water. Reserve
Heat oil in a wok or large skillet over medium high heat. (Season the chicken lightly–the soy sauce offers plenty of salt.) Cook the chicken until browned and crumbly (about five minutes). Drain excess fat, return to heat and add mushrooms, stirring for another one minute. Stir in water chestnuts, green onions, and reserved sauce for another one to two minutes.
Serve family style, spooning several tablespoons of the chicken mixture into a lettuce leaf, taco style.
Let us know what you think–or offer your ideas on enhancing the recipe. Enjoy!