This weekend, since Matt and the rest of the band are all off recording (exciting!!), I was going to have a little ladies’ weekend with some of the other band wives – well, one’s a band girlfriend and one’s a band wife, but “band wife” is just a more succinct way to put it, so don’t anybody read this and think I’m ascribing aspirations to you that may or may not be there! – and we were going to eat food that we like but our band men do not, drink this bottle of wine that my parents bought when they were visiting and never got the chance to drink, and generally have a grand time. The other ladies wound up being busy, though, so I just cooked lady food for myself instead.
This particular dish was adapted by This Week For Dinner from a recipe originally posted by my friend and yours, Kristen of Dine and Dish. This version uses chicken rather than ground beef, and there were a couple other changes as well. I halved it because it’s just for me. I think some proportions were still too much, though – half a bunch of green onions left me with a little tupperware full of unused chopped green onions in the fridge.
a few leaves of Boston or butter lettuce – which might actually be the same thing considering I couldn’t find butter lettuce anywhere around here. I suspect it’s like how in Canada, we refer to the delicious pork product Americans call “Canadian bacon” as simply “back bacon” – as many leaves as the number of wraps you’ll be making, obviously
1 boneless, skinless chicken breast, diced
1/2 a can (8 oz size) water chestnuts (do yourself a favour and get the sliced ones), minced
3 small shiitake mushrooms, diced
1 1/2 tsp vegetable oil
1/4 onion (I know…) diced – I used a red onion because I already had half of one hanging around
1 clove garlic, smashed or pressed
1 1/2 tsp soy sauce
2 tbsp hoisin sauce
1 1/2 tsp rice wine vinegar
1 1/2 tsp hot sauce
1 tsp sesame oil
3 – 4 stalks green onions, chopped
Heat the oil in a frying pan over medium heat.
When hot, throw in the chicken, onion, and mushrooms.
Saute until the chicken is cooked through. This is not a super exact recipe, p.s.
Shake the powdered ginger over the chicken. How much? Eh, just get some on each piece of chicken. See above re: high levels of precision in this recipe.
Throw in the garlic, soy sauce, hoisin sauce, vinegar, and hot sauce, and stir to coat everything in everything else.
Continue cooking until heated through.
Stir in the water chestnuts and sesame oil.
Scoop a bit of the mixture onto each lettuce leaf and garnish with green onions.
Try your best to roll them in such a way as not to lose the filling. It’s a losing battle. All you can hope for is to eat them quickly and have napkins handy.
Good thing the filling is tasty enough to eat on its own. Or, as I suspect Matt will do if he’s hungry for leftovers (and doesn’t realize that some of those teensy bits are mushrooms), wrap it in a tortilla instead.