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Soy sauce
Salt
A head green leaf or some romaine hearts
Sauce:
1
1
2
cup chicken broth
tsp. HOT Chinese mustard
tsp. regular yellow mustard
red pepper flakes
Chili oil
1
packet Equal
Sprinkle the chicken with just a tad of salt; Heat 2 Tbsp. olive oil, 1 tsp. sesame
oil, and a sprinkle of chili oil in a big skillet. Sear the chicken in the hot oil, then
turn down heat and cook until done; set aside to cool, then dice. In the same oil,
sauté the onions until tender. Add the mushrooms and a little water, then cook
until they are soft. Add
the garlic and green onion tops, stirring constantly so that the garlic doesn’t burn.
Throw in the water chestnuts and the
sprouts, mix well, and add 2 Tbsp. soy and a little more chili oil. Add back in the
diced chicken, and Voila! There’s your
filling. Adjust the seasonings to your taste.
Heat the chicken broth till piping hot, then whisk in the mustards, Equal, red
pepper, and chili oil. Add enough soy
sauce to make it taste the way you like.
Using a lettuce leaf, fill it with filling and top with a spoon or two of sauce. YUM!!!!
Heaven! Hope you all enjoy!
Cherry Tomatoes with Choice of Herbs
2
1
1
1
2
teaspoons olive oil
-2 cloves garlic, pressed or finely chopped
pint cherry tomatoes, halved
pint pear tomatoes, halved
tablespoons chopped fresh tarragon, rosemary,
or sage
Salt and pepper
Heat a large skillet over medium-low heat and
add the olive oil. When the oil is hot, add the
garlic and cook for about 3 minutes, or until
it just begins to turn golden. Remove garlic
from oil.
Raise the heat to medium and add the tomatoes.
Cook, with an occasional stir, until the
tomatoes are tender, or about 3 minutes. Do not
overcook or the tomatoes will get mushy.
Add the herb(s) and cook for 1 minute. Add salt
and pepper to taste.
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