Asian Let­tuce Cups with Al­mond Green Beans

Delight Gluten Free - - Indulge - Source: Daina Falk

YIELD: 2 TO 4 SERV­INGS TO­TAL TIME: 35 TO 40 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, CORN-FREE

These let­tuce cups are a knock-off of the su­per-pop­u­lar P.F. Chang’s ap­pe­tizer, and I think the rea­sons to love them are ob­vi­ous. But just in case, let me elab­o­rate: You eat them with your hands. The cool let­tuce con­trasts with the warm, suc­cu­lent chicken. The sauce is sticky and savory and sweet and then—pow!—there’s the crisp snap of wa­ter chest­nuts.

For the green beans: 1 pound green beans ½ cup wa­ter 2 cloves gar­lic 2 tea­spoons ex­tra-vir­gin olive oil 1 ta­ble­spoon sliced al­monds

For the sauce: 1 clove gar­lic 1-inch piece fresh gin­ger 2 ta­ble­spoons un­sea­soned rice vine­gar 2 ta­ble­spoons co­conut aminos 1 ta­ble­spoon tomato paste 1 ta­ble­spoon sun­flower seed but­ter 1½ tea­spoons ar­row­root pow­der 1 tea­spoon toasted sesame oil ¾ tea­spoon salt ¼ tea­spoon hot sauce

For the chicken: 2 tea­spoons ex­tra-vir­gin olive oil 2 cloves gar­lic 1 5-ounce pack­age sliced shi­itake mush­rooms 1½ pounds ground chicken 1 8-ounce can diced wa­ter chest­nuts 6 scal­lions 2 heads Bibb or but­ter let­tuce

To cook the green beans, wash and trim the green beans. Place ½ cup wa­ter in a large, non­stick skil­let and bring it to a boil. Add the green beans to the pan, cover, and steam un­til ten­der, 3 to 4 min­utes. While the green beans cook, make the sauce.

For the sauce, peel and crush the gar­lic and place in a pint-size Ma­son jar. Peel and grate the gin­ger and add it to the jar. Place the re­main­ing in­gre­di­ents in the jar, screw the lid on tightly, and shake it like it’s Satur­day night on the dance floor.

To fin­ish the green beans, peel and crush the gar­lic and place in a medium mix­ing bowl with the oil and al­monds. Drain the green beans and add them to the bowl, toss to coat in the oil, and cover with alu­minum foil to keep warm.

To cook the chicken, in the same pan you used for the beans, heat the oil over medium-high heat, 2 min­utes. Peel and crush the gar­lic and add it to the pan; cook it un­til it’s fra­grant, about 30 sec­onds. Add the mush­rooms to the pan and cook them un­til they’re wilted, about 2 min­utes. Add the ground chicken to the skil­let and cook, break­ing up the meat with a wooden spoon. You want small crum­bles. When the chicken is be­gin­ning to change from pink to beige, add the wa­ter chest­nuts and the sauce; stir-fry un­til the sauce clings to the chicken, 3 to 5 min­utes. While the chicken cooks, wash the let­tuce and sep­a­rate the leaves. Slice the scal­lions and add them to the skil­let, stir-fry an­other minute and re­move the pan from the heat.

To serve, spoon the chicken into the let­tuce leaf cups and place them on in­di­vid­ual serv­ing plates along­side piles of the green beans.

TIPS: Steam the green beans and make the sauce in ad­vance. Store the beans and sauce in sep­a­rate air­tight con­tain­ers in the fridge. When it’s time to eat, stir-fry the beans in the oil with gar­lic and al­monds, then cook the chicken ac­cord­ing to the di­rec­tions.

NU­TRI­TION PER SERV­ING: CALO­RIES: 559, FAT: 23G, SAT­U­RATED FAT 5G, CHOLES­TEROL: 146MG, SODIUM: 777MG, CAR­BO­HY­DRATES: 58G, FIBER: 11G, SU­GARS: 8G, PRO­TEIN: 39G JAN­UARY - FE­BRU­ARY 2017

JAN­UARY - FE­BRU­ARY 2017 NU­TRI­TION PER SERV­ING: CALO­RIES: 446, FAT: 27G, SAT­U­RATED FAT 11G, CHOLES­TEROL: 64MG, SODIUM: 698MG, CAR­BO­HY­DRATES: 41G, FIBER: 2G, SU­GARS: 8G, PRO­TEIN: 9G

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