We first made this recipe a few weeks ago and it's become a delicious and easy weeknight dish. Tonight I attempted to make hot and sour soup to go with it, but I didn't have the right ingredients, so it didn't turn out great. Need to hit the Super 88 - the Asian supermarkets we have in Boston.
Chicken in Lettuce Cups
1 head Boston bibb lettuce
1 pound ground chicken
2 tbs oyster sauce
1 tbs each dark and light soy sauce
1 tsp sesame oil
1/2 tsp each sugar and cornstarch
1 large egg beaten
dash chile-garlic sauce or Sriracha
2 tbs peanut oil (I swear by Lion and Globe)
1 tbs minced fresh ginger
1 clove minced garlic
3 green onions, chopped
2 tbs pinenuts
Mix sauce together in a small bowl. Heat peanut oil in saute pan over med-high heat. Add ginger and garlic and stir until heated through. Add the chicken and stir fry until golden brown and fully cooked. Pour off any excess liquid that have accumulated. Return pan to heat and add the sauce and the other final ingredients. Stir until sauce thickens. Add a dash of chicken broth if you need to thin it a little. Serve with lettuce cups as the "wrapping utensil."
And here's how June helped us do the dishes...