Lettuce Leaves (Egg Roll Wraps can be used)
Coleslaw Mix (Optional, I forgot)
1/2T Sesame Seed Oil (Or more to taste)
1.5 lb. Lean Ground Chicken (Turkey, Beef work)
Dried Bay Leaf
1c Mushrooms, chopped large
1 Garlic Clove, minced
1 can Beans Sprouts, drained and slight chop
1/4tsp Mustard Powder
1/2tsp Garlic Powder
1/2tsp Red Pepper Flakes
2.5T Soy Sauce
3T Hoisin Sauce
1T to 1.5T Rice Vinegar
3/4tsp Wasabi Paste
Heat skillet with Sesame Oil. Add in Mushroom, Onions, BAY LEAF, and Garlic. Add in Chicken, Beans Sprouts, Mustard, Garlic Powder, Red Pepper Flakes. Cook til Chicken is about done. Mix Sauce in bowl. Add to Chicken. Cook down sauce.
Add to lettuce leaf wraps with: Grated Carrot and Coleslaw (Coleslaw Optional). Also, a line of Srirachi Sauce on each (Optional).
Notes: You can add in drained and halved Water Chestnuts, desired amount. You can add Hot Chili Oil into Sauce Mix (About 1/2tsp) to kick it up. You can wrap this in an Egg Roll Wrapper and Butter Flavor Cooking Spray a skillet. Brown each side. Or, frying is optional. Even if you wanted to incorporate Hot Chili Oil: Brush Rolled Egg Rolls LIGHTLY with Chili Oil. Bake them! Endless Options! Above is only way I’ve tried.
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