A fresh homemade take on a classic chinese dish. Wrap up the lettuce leaves with a little rice for a more filling meal.
2 Tbsp canola oil
1 Tbsp finely chopped peeled fresh ginger
1 garlic clove, minced
2 scallions, chopped (about 1/4 cup)
2 skinless, boneless chicken breasts (about 1 lb) cubed into 1/2-inch pieces
black pepper, to taste
1 (8-oz) can sliced water chestnuts, rinsed and drained
1/4 cup bottled hoisin sauce
1 1/2 tsp worcestershire sauce
1 tsp rice vinegar (not seasoned)
1/2 cup pine nuts
12 large red or green leaf romaine lettuce leaves
1. Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, garlic, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds.
2. Add chicken and stir-fry until just cooked through, about 2 minutes.
3. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute.
4. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions. Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.
Yield: 4 servings (392 calories, 23 g total fat, 2 g saturated fat, 20 g carbohydrates, 29 g protein, 4 g fiber, 73 mg cholesterol)
Adapted from Gourmet Magazine, June 2006