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.
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.*