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SHOW ME ST. LOUIS -

There's always a lot cooking at L'Ecole Culinaire. Here with all the details and a delicious summertime recipe is Chef Colin Shive.

Click on the video for the recipe and more.

Today's recipe:

Thai Chicken Lettuce Wraps

Serves 2 People

8 oz Ground Chicken

1 Tbl Garlic, minced

1 Tbl Ginger, minced

½ Tsp Fish Sauce

1 Tbl Soy Sauce

½ Lime, juice of

1 ea Red Bell Pepper, small dice

3 ea Green Onion, sliced

6 ea, Baby Corn, sliced

1/8 C Water chestnuts

Vegetable oil, as needed

Salt and Pepper, as needed

1 Head of Iceberg or 2 Heads of Bibb Lettuce

Separate leaves of lettuce into individual pieces. Place on a serving plate.

In a hot saute pan or wok, use oil to brown chicken. Cook for 3-4 minutes and add all seasonings. Mix and add vegetables. Cook until vegetables are warm and chicken is cooked through.

When filling is cooked, place a large spoonful in each piece of lettuce. Enjoy!

*Can garnish with fried egg or fried cellophane rice noodles.*

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