Skip to content

Lettuce Boats and Szechuan Green Beans

April 8, 2010

Last night was clean out the fridge/freezer night and we lucked out thanks to the Asian sauces I had on hand. I confess, having never made either of these dishes, I first read a few online recipes, then pulled together what ingredients I had, made some substitutions and am happy to say they turned out great. Using romaine rather than the iceberg lettuce all the online recipes called for made the dish more colorful without losing the cool, crunchy contrast to the warm spicy mixture it held. I had whole chicken breast, not ground turkey or beef so ground it up, in my Cuisinart ® Mini Prep. I substituted sherry for chinese cooking wine. I also did not have any water chestnuts, which must add crunch but little flavor, and don’t think they were greatly missed. I used less soy sauce and am glad I did as they would have been too salty had I used more. The only thing I didn’t have in the house was fresh ginger and am sure it would have been better than the ground ginger I used so included fresh ginger in my recipe below.

Lettuce Wraps and Szechuan Green Beans


For the lettuce wraps you will need:

1  pound chicken breast, ground

1  Tbsp. canola oil

1  medium onion, minced

3 cloves garlic, minced

1  Tbsp.  minced fresh ginger

1  red, yellow or orange pepper, chopped

2   Tbsp. oyster sauce

2  Tbsp. hoisin sauce

3 Tbsp. soy sauce

1  Tbsp. chili sauce (either sriracha or garlic chili sauce)

2  tsp. sesame oil

3  Tbsp. sherry

8  leaves romaine lettuce, center rib removed

Heat oil in skillet and sauté onion until soft, then add garlic and ginger. Add chicken and cook, breaking pieces up and turning so it cooks evenly. Add peppers and continue cooking for several minutes. Add sherry and cook for about a minute then add 3/4 of  the sauce. Stir while the sauce boils down a bit. Wash lettuce leaves in cold water, and wrap in a tea towel to dry. Fold long ends, created when the center rib was removed, to make boats. Spoon chicken onto the 8 lettuce leaves. Wrap the folded ends over the chicken making a wrapper you can pick up and eat. It is a little messing so make sure to have plenty of napkins on hand.


Just a few pulses in my Cuisinart ® Mini Prep and I had ground chicken breast, shazam


Chicken and peppers cooking


For the green beans you will need:

1 pound green beans, washed and ends trimmed

2 cloves garlic, minced

remainder of the sauce you made for the lettuce wraps

Heat canola oil in skillet, add garlic and sauté for 30 seconds. Add green beans stirring frequently for about 3 minutes. Add sauce which will sizzle in the hot pan, stir to coat beans. Remove from heat once beans are coated.

Szechuan Green Beans

One Comment leave one →
  1. Julie Becker permalink
    April 8, 2010 7:49 pm

    Love your blog!!! Especially the specific directions with pictures no less! Can’t wait for more!
    Julie Becker

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: