I find that finger food, like these lettuce cups, naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
Ingredients
- 2 teaspoon sesame oil
- 3 cloves garlic, minced
- 3 cups cremini mushrooms, minced
- 1 cup shiitake mushrooms, minced
- 1 pound ground chicken breast
- 3 cups Napa cabbage, shredded
- Kosher salt and red pepper flakes
- 1 can whole water chestnuts (8 ounces), drained and minced
- 1 cup green onions, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1/4 cup fresh cilantro, chopped
- 24 leaves Bibb lettuce
Instructions
- Heat sesame oil in a large skillet over medium heat. Add garlic, and sauté for 2 minutes. Add mushrooms and chicken, and sauté for 6-8 minutes, until meat is no longer pink and mushrooms are tender. Add cabbage, salt, red pepper and water chestnuts, and cook for 5 minutes, until cabbage wilts and liquid has evaporated. Remove from heat, and stir in onions, oyster sauce and soy sauce. Cool slightly, and stir in cilantro.
- Serve with a platter of lettuce leaves.
Servings: 6
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