During Chinese New Year food in some families may be served in lettuce cups because the Cantonese word for lettuce sounds like "rising fortune." This easy, make-at-home version of Mu Shu Chicken is very healthy when served in lettuce cups.
Ingredients:
- 5 ounce Bamboo shoots, canned, drained
- 1 carrot, shredded or diced
- 2 stalks celery, sliced thinly
- 2 baby bokchoy, sliced thin
- 12 leaves - Butterhead, Boston bibb, separated, washed and dried
- 5 oz sliced shiitake mushrooms
- 4 scallions, diced
- 1/2 cup Stir Fry Sauce
- 1 Chicken Breast, boneless, skinless, cut into thin slices
- 2 1/2 cup raw bean sprouts
- 1 tbsp olive oil
1. Over medium heat, warm 1/2 tbsp oil and cook chicken thoroughly. Remove from pan.
2. Add remaining oil to pan and cook mushrooms, celery, bokchoy and carrots until softened and cooked through.
3. Turn heat to medium low. Add bean sprouts, bamboo shoots and scallions. Cook for 1 minute and then add stir fry sauce. Mix to combine.
4. Serve mixture in lettuce cups instead of the traditional Chinese pancakes.
