"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lettuce Wraps Recipe

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This recipe for Lettuce Wraps, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaime McGrew
Added: Friday, February 1, 2008


3 tbl oil
2 boneless skinless chicken breasts
1 c water chestnuts
2/3 cmushrooms
3tbl chopped onions
1 tsp minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 c sugar
1/2 c water
2 tbl soy sauce
2 tbl rice wine vinegar
2 tbl ketchup
1 tbl lemon juice
1/8 tsp sesame oil
1 tbl hot mustard
2 tsp water
1 tsp garlic and red chile paste

Stir Fry Sauce
2 tbl soy sauce
2 tbl brown sugar
1/2 tsp rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce

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