Wednesday, May 11, 2005

Chinese Chicken and Persimmon Lettuce Wraps

Chinese Chicken and Persimmon Lettuce WrapsChinese Chicken and Persimmon Lettuce Wraps (Adapted from CL)

2 teaspoons peanut oil
1/2 cup minced green onions
2 teaspoons cornstarch
1 pound ground chicken
1 cup chopped peeled ripe Fuyu persimmon
1/2 cup chopped water chestnuts
1 tablespoon grated peeled fresh ginger
3 tablespoons soy sauce
2 tablespoons fresh orange juice
1 tablespoon oyster sauce
12 Boston lettuce leaves

In a large skillet, heat oil over medium-high. Add onions, cornstarch and chicken - sauté until the chicken is done, about 4 to 6 minutes, stirring often to crumble the meat. Add persimmon, water chestnuts, ginger, soy sauce, juice and oyster sauce - cook for 2 minutes. Remove from heat - scoop about 1/4 cup of the chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.

Makes about 4 servings.

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