WATCH LIVE: Trial for men accused in murder of Chicago teen Hadiya Pendleton

Midday Fix: Chef Ying Stoller makes lettuce cups

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Ying’s Kitchen

Lettuce Cups

1 small chicken breast
3-4 mushrooms
1/3 cup water chestnuts
1/3 cup chopped red onion
1 teaspoon starch
2 Tablespoons oil
1/2 cup frozen peas and carrots
8-10 pieces of lettuce
1/4 cup almond slivers or fried mung bean noodles (optional)


2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup chicken broth
(or  use  1/4 cup Ying’s Korean BBQ Marinade instead)

Cut chicken breast, mushrooms and water chestnuts into small pieces or cubes. In a cup, mix starch with 1 Tablespoon water. Heat oil in a pan or wok on medium-high heat, add chicken and stir fry until no more pink, then add red onion, peas and carrots, mushrooms, water chestnuts. Stir fry for about 10 seconds, then add the sauce or Ying’s Korean BBQ Marinade. Continue stir fry for about 1 minute or until everything is cooked. Add starch solution and continue stirring. When the sauce thickens, remove from heat. Fill lettuce with stir fry and top with almond slivers or fried noodles.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s