China Food

What Sophia calls anything that may even look like Chinese, so its just kind of stuck. The Pics are of her helping, which she learned pretty quick from her dad that if you hang around while I cook you get plenty of samples and leave it up to her to help herself
I love when I have something at a Restaurant that I just can't get enough of. I go home and try and recreate it. SO today we have and ode to Mr. Chang, P.F that is...
I've made them many time for us and Jeff always stands by the bowl to "help"... We've had friend over for dinner and they have been gobbled up so without any wait,
The Lettuce Wrap

This is also dedicated to Chris, enjoy....
Pouring Sauce
1/4 sugar
1/2 warm water
2Tb Tamari
2Tb rice vinegar, I used apple cider vinegar too
2 Tb Ketchup
1 Tb Hot water
1Tb dijon (I used stone ground)
2 cloves garlic
Chicken Stir-fry I use the morning star chix strips
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

Stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

I have used both sauces to whip up other dishes too

Happy Bellies