Sautee chopped garlic, ginger, fresh Thai chilies, and shallots till they start to turn golden. Add a pack of ground chicken, loosely chopped red bell peppers, soy sauce (for gluten free, make a quick mixture of vinegar salt and sugar) and lime juice. Stir everything until it's fully cooked then move it all to one side of the pan- crack an egg inside and break the yoke quickly to cook. Then add chopped peanuts, mung bean sprouts, fresh cilantro and more lime juice or soy sauce to taste. This is fantastic! Have a few washed iceburg or romain lettuce leaves out, scoop and handful, add some plum sauce (or any other sauce you prefer) and ENJOY. I'll get some better photos next time I make it. For a vegan variety use cubes tofu instead of chicken and omit the egg
italian boy
Saturday, March 13, 2010
spicy thai lettuce wraps: lime minced chicken (or tofu) with ginger and sweet peppers
Sautee chopped garlic, ginger, fresh Thai chilies, and shallots till they start to turn golden. Add a pack of ground chicken, loosely chopped red bell peppers, soy sauce (for gluten free, make a quick mixture of vinegar salt and sugar) and lime juice. Stir everything until it's fully cooked then move it all to one side of the pan- crack an egg inside and break the yoke quickly to cook. Then add chopped peanuts, mung bean sprouts, fresh cilantro and more lime juice or soy sauce to taste. This is fantastic! Have a few washed iceburg or romain lettuce leaves out, scoop and handful, add some plum sauce (or any other sauce you prefer) and ENJOY. I'll get some better photos next time I make it. For a vegan variety use cubes tofu instead of chicken and omit the egg
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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