Asian Lettuce Wraps (Yuk Sung)
Get ready to savor the explosion of flavors with these Chicken Lettuce Wraps! These wraps bring together tasty ground chicken, colorful veggies, and crispy romaine lettuce leaves for a mouthwatering experience.
Ingredients
- 8 Romaine lettuce leaves
- 80 gr Mushrooms
- 1/2 Carrot diced
- 1/2 Onion diced
- 2 Scallions white and green separated
- 2 Bell peppers diced
- 400 gr Ground Chicken
- 1 tsp Ginger paste or minced ginger
- 4 cloves Garlic minced
- 4 tbsp Crushed peanuts
Sauce
- 1 tbsp Oyster sauce
- 2 tbsp Light Soy sauce
- 3/4 tbsp Brown Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Dark Soy Sauce
Instructions
- Wash carrots, mushrooms and bell peppers.Chop the onions, bell peppers, mushrooms, and carrots into small pieces. Thinly slice the scallions, keeping the white and green parts separated. Finely mince the garlic.
- Add the diced onion, minced garlic and green parts of the scallions to the skillet. Stir-fry for about 1-2 minutes until fragrant and the onions are translucent on medium heat.
- Add the diced carrots, mushrooms, and bell peppers to the skillet. Continue to stir-fry for about 3-4 minutes until the vegetables are slightly softened.
- Push the vegetables to one side of the skillet and add the ground chicken to the other side. Cook the chicken, breaking it apart with a spoon, until it's no longer pink, about 5-7 minutes.
- Once the chicken is cooked through, add the ginger paste to the skillet. Stir-fry for another minute until fragrant.
- In a small bowl, mix together the oyster sauce, light soy sauce, brown sugar, Shaoxing wine, and dark soy sauce to make the sauce.
- Pour the sauce over the chicken and vegetable mixture in the skillet. Stir to coat everything evenly.
- To serve, spoon the chicken and vegetable mixture into the Romaine lettuce leaves. Garnish with the sliced green parts of the scallions and crushed peanuts.Enjoy!