"The belly rules the mind."--Spanish Proverb

Lettuce Wraps Recipe

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

Contributor:  
Contributor:  
Chantel Hollenshead Sokol
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can mushrooms
1-1/2 lb. thin cut chicken breasts
2 T. vegetable oil
salt and black pepper
3 cloves garlic
1"ginger root, grated
1 red bell pepper, chopped
1 (8-oz.) can sliced water chestnuts, drained and chopped
1 bunch green onions, chopped
6 T. Teriyaki sauce
1 head iceberg lettuce, core removed, head quartered

Directions:
Directions:
Chop chicken into small pieces. Preheat wok to high. Add oil to hot wok. Add chicken to the pan and sear meat by stir frying a min. or 2. Add salt and pepper to season, then garlic and ginger. Add mushrooms, bell pepper, water chestnuts, and green onions. Cook 2 or 3 min. Add Teriyaki sauce and toss to coat evenly. Transfer to serving platter. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings.

Personal Notes:
Personal Notes:
Chantel is the wife of J. T. Sokol, the daughter of Jerry and Barbara (Chandler) Hollenshead and the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. This is my interpretation of the lettuce wraps at P.F. Chang's.

 

 

 

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