| Cuisine: Oriental | Type: Main Course | Serves: 6 |
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Source:
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Ladies' Home Journal/May 1992 |
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Attributes:
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Comments:
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Original recipe called for turkey. Pork could also be used. |
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Serving Suggestions:
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Ingredients:
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4 tbs. soy sauce 1 tbs. fresh lime juice 1 tsp. minced jalapeno chile 3/4 lb boneless chicken breasts, cut into 1/2 inch thick strips 2 tsp. vegetable oil 1 tsp. minced garlic 1/2 tsp. grated fresh ginger 2 carrots, peeled/julienned 2 cups shredded green cabbage 1 zucchini, julienned 1 cup thinly sliced mushrooms* 1/4 tsp. salt 2 cups fresh bean sprouts 6 flour tortillas or rice pancakes 6 tsp. hoisin sauce Optional cilantro sprigs and sliced green onions/topping *Original recipe calls for shitake mushrooms, but we have used just plain white ones. |
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Instructions:
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1. Combine 3 tablespoons soy sauce, lime juice and jalapeno in bowl. Stir in chicken and marinate 30 minutes. 2. Heat 1 teaspoon oil in nonstick skillet over high heat. Add garlic and ginger; cook 30 seconds. 3. Stir in carrots and 2 tablespoons water; cook covered 1 minute. 4. Stir in cabbage, zucchini, mushrooms, remaining 1 tablspoon soy sauce and the salt. Cook covered until vegetables are just tender, 2 minutes. Transfer to plate. 5. Heat remaining 1 teaspoon oil in same skillet. Add chicken and cook, stirring, until chicken turns white and liquid is slightly reduced, 2 minutes. 6. Stir in bean sprouts and reserved vegetables; heat through. 7. Spread each tortilla with 1 teaspoon hoisin sauce (or to taste). Spread filling along center; roll up and ENJOY! |
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Related recipes:
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None |
2001-03-10