Recipe courtesy of Bobby Deen
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Asian Style Lettuce Wraps
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 tablespoon canola oil
  • 1/2 small onion, finely chopped
  • One 2-inch piece ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1/2 pound ground chicken
  • 8 ounces cremini mushrooms, finely chopped
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 cups shredded green cabbage
  • 1 carrot, shredded
  • 5 scallions, sliced
  • 1/2 head iceberg lettuce, cored and leaves separated

Directions

Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, ginger and garlic and cook, stirring, until soft, about 3 minutes. Add the chicken and cook, stirring and breaking up with the back of a wooden spoon, until crumbly and browned, about 5 minutes.

Add the mushrooms and stir until nice and soft, about 4 minutes. Stir in the hoisin sauce, soy sauce and vinegar and bring to a simmer. Cook until the liquid reduces and the skillet is almost dry, stir in the cabbage and carrot, tossing until the cabbage wilts down just a little. Remove from the heat and sprinkle in the scallions. 

Serve the mixture spooned into lettuce leaves and wrapped like a taco.

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