Wanna-be PF Chang’s Lettuce Wraps Recipe

Pouring sauce
1/4 cup sugar

1/2 cup warm water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 teaspoon hot water

1 tablespoon dijon mustard

2 cloves garlic, minced

Chicken Stir-fry
2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1 pd ground chicken, I used ground turkey

1. 8oz can sliced water chestnuts, minced to size of peas

1/2 cup mushrooms, minced to size of peas 1/2 onion,

chopped fine 3 cloves garlic,

minced fine 6 large leaves of iceberg lettuce or nappa cabbage

Stir-fry sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

* Begin by making the pouring sauce. In a bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

* Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.

* Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.

* Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

* Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

* Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce. I made some fried rice noddles to go with it too.

Caribbean Layered Dip

Prep Time : 20 Minutes
Start to FinishTime: 20 Minutes

1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso® black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles
Lime-flavored or plain tortilla chips


1.In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.

2.Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.

24 servings (2 tablespoons dip and 3 chips each)