This is a staple in my Chinese Restaurant take out , I love it. It’s sort of on the “lighter” side of most Chinese main entrees. It is usually in the appetizer section of the menu.
It’s super easy but contains a lot of ingredients that you may not have in the house so some grocery shopping may be involved. I highly recommend this recipe for a lovely lunch or delicious dinner!! I didn’t even use salt or pepper because it had so very much flavor it didn’t even need it. I would taste for it though since everyone’s taste is a little different where salt and pepper is concerned.
This recipe literally cooked in less than 1/2 hour and it really was delicious. This is a dish the whole family may enjoy.
1 tablespoon olive oil
1 pound ground chicken or turkey–I prefer dark meat because I think it’s more flavorful use whatever you prefer
2 cloves garlic minced
app. 1 medium onion (yellow), diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce –I use low sodium
1 Tablespoon rice wine vinegar
1/2 -1 tablespoon freshly grated ginger–you can use a full tablespoon if you really love ginger, it was fine with 1/2
*1 Tablespoon Sriracha, totally optional. This didn’t make it super spicy just gave it a little kick. You can use Sriracha on the table if you like.
1 8 oz. can whole water chestnuts, drained and coarsely chopped. I had sliced in the house and I just gave them a rough chop
2 green onions ( scallions) green and white, sliced thinly
*Kosher Salt and Freshly ground black pepper, to taste
1 head butter lettuce or large leafs of iceberg lettuce– either one is fine
Heat olive oil in a large saucepan over medium heat. Add ground meat and cook until browned, about 5 minutes. Make sure to crumble the meat as it cooks, drain any excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce , rice wine vinegar, ginger and Sriracha until onions have become translucent, a few minutes.
Stir in the chopped water chestnuts and green onions until tender, another few minutes. Now taste for salt and pepper, as I said I didn’t use any salt and pepper at all.
For serving, spoon meat into the center of a lettuce leaf.
If you’d like you can serve with hoisin sauce and sriracha on the side.
Made your banana pudding recipe for Thanksgiving and brought it from Chicago to Indy area…..big hit….. Personally, wished I heeded the advice to not have leftovers!!!!! Hopefully I will fit in my ski clothes when I finally leave my new grandson to come back out there!!!!! Loved it…and yes, I closed my eyes when I thought of the calories!!!!!! I don’t even have a sweet tooth!!!!! Totally delish…..but didn’t take a photo! Wish I did though!
love hearing this and thanks for writing. It really is amazingly delicious I made my daughter take it home to her house!!! it’s deadly. But remember Thanksgiving calories don’t count. Enjoy the new baby — all the best. It’s the best being a grand.