Lettuce Wraps

This is a P. F. Chang's copy-cat recipe. Low in carbohydrates, it's a bottomless pit of joy! Ingredients -- butter lettuce (or iceberg) 1 tbsp olive oil 1 lb ground or chopped chicken 2 cloves garlic, minced 1 onion, diced ¼ cup Hoisin sauce 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp freshly grated ginger 1 tbsp Sriracha sauce 1 (8-ounce) can sliced water chestnuts, drained and diced 2 green onions, thinly sliced — Kosher salt and freshly ground black pepper, to taste 150 g mung bean threads (see package at right)

Preparation

1. Heat some oil in a pan for frying the bean threads. Fry for just a couple of seconds and remove immediately. Crumble them up just a bit.

2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

3. Stir in garlic, onion, Hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha sauce until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

4. Serve the chicken filling in cup-shaped lettuce leaves topped with the fried bean threads.