I’ve been looking for new ways to use the lettuce that comes in our Greenling boxes. It’s hard! I ordinarily think of lettuce as a component in salads and on top of sandwiches, and not much else. But I’m trying to expand my lettuce horizons. I’ve heard that some use it as a substitute for heartier greens, like kale or spinach, but I’m not exactly ready for lettuce chips yet.
From Rachel Ray
- 1 tsp. canola oil
- 1-1/2 lb. chicken, roughly chopped into bite-sized pieces
- 1-1/2 c. portobello mushroom, chopped (I only needed half of the HUGE portobello mushroom that came in our box this week. It must have been at least 8 inches across, no joke.)
- 3 cloves garlic, minced finely
- 1 inch fresh ginger root, grated
- 1 can (6 oz.) chopped water chestnuts
- 3 green onions, chopped
- 3 Tbsp. hoisin sauce (I ended up using more like 5. I really like hoisin.)
- Salt and pepper, to taste
- 8 large lettuce leaves, washed and dried
- Over high heat, heat the oil in a skillet, then add the chicken. Cook for ~2 minutes until the chicken is no longer pink on the outside, then add the mushroom. Cook for another minute.
- Add salt and pepper to the chicken-mushroom mixture.
- Add the garlic, ginger, water chestnuts and green onions, then saute for a ~2 more minutes.
- Add the hoisin and toss everything to coat. Remove from the heat and serve wrapped in lettuce leaves.
Not exactly like PF Chang’s, but pretty close! I really liked the crunch of the water chestnuts and lettuce and the sweetness of the hoisin.