Volume 1 - Issue 3
May/June 2008
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TOUCH

CHICKEN SHRIMP LETTUCE WRAPS

 

 

 


 

 

 

1 lb boneless, skinless organic chicken breast, 1/4" dice
8 large organic shrimp, cut into chunks *Available at Safeway
2 tbsp dry sherry
2 tsp cornstarch
1 tbsp grapeseed oil
1 small organic onion, finely diced
2 cloves organic garlic, finely diced
2” chunk of ginger, grated
1 cup organic broccoli stem, diced
1 medium organic portabello mushroom, 1/4" dice
8 water chestnuts, 1/4" dice
1/4 cup chicken stock
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp chili bean paste
1 tsp sesame oil
Salt & white pepper
12 to 16 large leaves of iceberg or leaf lettuce
Hoisin sauce or favourite chilli sauce for drizzling
Cooking tip: Have all the ingredients ready in separate bowls before starting to stir-fry. This way you can add to the wok quickly and avoid overcooking.

Marinate chicken and prawns in sherry and cornstarch for half an hour. Season marinade with salt and white pepper.

Heat oil in wok over medium-high heat. Add onion, garlic and ginger, stir-fry for 1 minute. Add chicken and prawns, stir-fry for 2 minutes or until lightly golden. Add broccoli and mushrooms and stir-fry for 1 more minute.		 Next, add water chestnuts, chicken stock, oyster sauce, soy sauce, bean paste and sesame oil, stir-fry for 2 minutes or until vegetables are cooked but crunchy and liquid is absorbed. Season with salt and pepper to taste. Transfer to serving platter.

On another platter, arrange lettuce leaves and a bowl of favourite dipping sauce. Scoop desired amount of mixture onto lettuce wrap but don’t overfill as wraps will fall apart, drizzle with sauce and enjoy! Serves 4 to 6
 

ORGANIC SPINACH SALAD

5 oz package organic baby spinach leaves
2 organic eggs
5 slices bacon
1/2 cup grapeseed or olive oil
2 tbsp red wine vinegar
1 tsp organic honey
1/2 teaspoon salt
1 tbsp dried tarragon
1/4 tsp ground black pepper
1 cup loosely crumbled goat cheese

Hard boil eggs, peel and slice into 1/4 inch rounds. Set aside.

Place bacon in a large, deep skillet. Cook over medium/high heat until evenly brown. Drain, pat off excess grease with paper towel, crumble and set aside.

Whisk together the oil, vinegar, honey, salt, tarragon and pepper. Refrigerate for 15 minutes (over overnight to blend the flavours).

Pour enough dressing over salad to coat. Add goat cheese and eggs, toss lightly. Garnish with bacon. Serve.

This salad is delicious alone or as a side salad at your next barbecue.
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