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Ingredientes
- 1 head lettuce
- 8 ounce Boned chicken breast, finely shredded
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 4 1/3 Tbsp. Veg. oil
- 1 tsp Freshly grnd ginger
- 1 tsp Chopped garlic
- 1/3 c. Diced water chestnuts
- 1/3 c. Diced chinese black mushrooms
- 1/3 x Diced carrots
- 1/3 c. Pine nuts, roasted
- 2 Tbsp. Soy sauce
- 1 Tbsp. Rice wine
- 1 Tbsp. Vinegar
- 1/4 c. Hoisin sauce
Direcciones
- Break off & wash whole lettuce leaves, arranging as c. on platter.
- Marinate shredded chicken w/ salt, cornstarch, & 1 teaspoon veg. oil for 15 minutes. Heat 4 tbs. of oil in a wok to 350-375. Add in the chicken & stir-fry for 2 minutes. till the chicken turns hard & white. Remove the chicken from the wok and put in a dish. Add in ginger & garlic to the wok. Then add in water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of minutes.
- Pour chicken & pine nuts into wok. Add in soy sauce, rice wine, & vinegar.
- Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add in a rounded tbs. of the chicken mix. Top w/ 1 teaspoon of hoisin sauce.
- Fold the lettuce over & eat w/ fingers.
- HU-NAN
- WINE: TRAPICHE CHARDONNAY 1977
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 225 | 63% |
| Total Fat 25.64g | 32% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.44g | |
| Cholesterol 30mg | 10% |
| Sodium 1033mg | 43% |
| Potassium 308mg | 9% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.16g | 3% |
| Protein 12.69g | 20% |
