Monday, February 15, 2010
My Version of PF Changs Lettuce Wraps and My Sweet Husband!
Here is a picture of the flowers I got from my sweet Valentine! I LOVE flowers! It is really all I wanted! We went to dinner at a restaurant that I have been wanting to try called Vermont. We each had 3 course meal and surprise, surprise, my favorite part was the desert! It was a piece of chocolate cake, with a scoop of Carmel ice cream that was rolled in Carmel popcorn! I want to recreate this ice cream, it was soo good! I also had a mushroom tart and Filet Mignon.
Yesterday was also Chinese New Year so in honor of the holiday here is a Chinese meal I made the other day. I love PF Chang's lettuce wraps, so I tried to re-create them. I must say they tasted very similar!
Shelbi's Lettuce Wraps
4 mushrooms minced
1/4 green bell pepper minced
10 slices of water chestnuts minced
3 Green Onions thinly sliced
2 chicken breasts cut into small cubes
Butter lettuce leaves
salt and pepper
1/2 cup Very Very Teriyaki
Optional: Chili Garlic Sauce
Cut chicken and veggies.
Soak a small handful of rice noodles in cold water for 5 minutes.
Salt and pepper chicken. In a skillet cook chicken and bell pepper for 2 minutes.
Add mushrooms, water chestnuts and green onions. Cook for 2 more minutes.
Add Very Very Teriyaki Sauce and cook until sauce reduces by half, about 5 minutes.
Wash and dry lettuce leaves.
Drain and dry rice noodles.
Heat oil in a skillet and fry noodles for about 10 minutes. Mine stuck together and bundled into a ball I think its because there wasn't enough oil in the pan.
Drain noodles on paper towel. Break apart into small bits.
Spread chili garlic sauce on lettuce, add chicken mixture and then sprinkle rice noodles on top.