Thursday, July 16, 2009

Two Thai recipes using chicken and beef "Really Good"!!!

I hope you enjoy these recipes. The chicken Lettuce Wraps are a lot like the ones you get as an appetizer at "PF Chang's" (minus the dried noodles).
Thai Chicken Lettuce Wraps

2 bottles Hoisin sauce
2 tablespoons sesame oil 3 cloves garlic, coarsely chopped 1 to 1 ½ inch piece peeled ginger, coarsely chopped ¼ cup soy sauce 3 tablespoons Peanut Sauce 1 teaspoon Chinese Hot Mustard
1 tablespoon of Sriracha HOT Chili Sauce (more if you like it hot) 1 bunch of green onions, coarsely chopped (divide in half with white part of the onion all together)

Rotisserie chicken (de-boned and skinned)
1 can bamboo shoots, coarsely chopped
1 can water chestnuts, coarsely chopped
Leaf Lettuce

In a pot add first 8 ingredients and add 1/2 of the onions (make sure you put the white part of the onion in), Cook on low until the garlic and ginger are soft bout 25 to 30 minutes.

Put chicken, bamboo shoots, water chestnuts, remaining onion and ¾ of the sauce in a pot and stir gently. Cook on low until it is hot.

Serve on leaf lettuce with a spoon of the remaining sauce.
*Some people like to top with low fat sour cream. Some people prefer tortilla wraps instead of leaf lettuce.
Lettuce Wrap with ground beef
"From Monica's Kitchen to Yours "Make it a Lifestyle".

1 1/2lb lean ground beef or soy meat substitute
1/2 cup hoisen sauce
1/2 cup Asian peanut sauce
1 medium cucumber seeded & chopped
1/2 cup shredded carrot (optional)
1/2 cup torn cilantro leaves
salt and pepper
12 large Boston lettuce leaves (about 2 heads), iceberg, or romaine lettuce

Brown ground beef in large, nonstick, skillet, over medium heat 8-10 minutes or until beef is not pink breaking up the meat or prepare the ground soy beef product as directed. Pour off excess fat and return to pan. Stir in hoisen and peanut sauce; heat completely. Just before serving add the cucumber, carrots and torn cilantro; toss gently. Season with salt and pepper to taste. Serve beef mixture in lettuce leaves.

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