Midday Fix: Chef Ying Stoller makes lettuce cups

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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.


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