PF Chang's Chicken Lettuce Wraps- Hacked...

If you've ever had the famous appetizer chicken lettuce wraps from American-based restaurant chain PF Chang's China Bistro, you'll understand why there are so many copycat recipes out there. And a lot of it has to do with the ultra-tasty sauce you spoon over!

May is Asian Heritage Month and it's being recognized at the Toronto District School Board (TDSB) with many opportunities and events to celebrate the achievements and contributions of Asian Canadians and to convey the narratives and wisdom of various Asian cultures. The theme this year is, “Our stories. Our voices. Our journey.” In this spirit and to share an especially fond and approachable dish that everyone will love from my Chinese culture- this delicious chicken-shiitake mushroom-water chestnut mixture in crispy lettuce cups! Yes, my copycat recipe which I've toyed over hours to get the sauce just right has made its rounds in each of my cooking programs. Frying up thin rice noodles make for a wow wow scene in the skillet, creating curling white popped strands, that gets crunched up for a crispy topping. And last but not least.. da beast of a sauce that ties it all together with each bite-- savoury, sweet, piquant and tangy- the dressing for success. Don't be deterred by all the sauce ingredients-- trust me each one lends its special characteristic to the ultra-tastiness and will make the finale spectacular- just ask all my wide-eyed, swooning students who've tried it. Some have recreated it already in their kitchens to raving reviews 😊.

PF Chang Chicken Lettuce Wraps (Hacked) 
Makes 6 servings

2 Tbsp. oil 
1-1/2 lbs. boneless, skinless chicken breasts or chicken thighs, diced 
2 cloves garlic, minced 
1 cup shiitake mushrooms, if dried, hydrate in water to cover for four hours, drain and chop 
1 cup water chestnuts, diced 
1 green onion, chopped
1 head iceberg lettuce, peeled into cups, and torn into hand-size pieces 
A handful of dried vermicelli thin rice noodles

Special Sauce:
1/4 cup brown sugar 
1/2 cup water 
2 Tbsp. soy sauce 
2 Tbsp. rice vinegar 
2 Tbsp. ketchup 
1 Tbsp. fresh lemon juice 
1/8 tsp. sesame oil 
1 Tbsp. hot Chinese mustard or Dijon mustard
2 Tbsp. water 
sambal oelek chili sauce to taste

Stir Fry Sauce:
2 Tbsp. soy sauce 
2 Tbsp. brown sugar 
1/2 tsp. rice vinegar 

Make the special sauce by dissolving the sugar in water in a small bowl. Add all the ingredients except the mustard and chili sauce. Mix well and refrigerate. Add mustard and chili sauce when ready to use as a dipping sauce. 

Freezing the chicken for one hour makes it easier to slice and dice.

Enjoying the lettuce cups with my family for dinner.

Cooking with the seniors in my Chinatown Chinese Cooking Program as part of Learn4Life.

Mix the soy sauce, brown sugar, and rice vinegar together in a small bowl for the stir-fry sauce. Heat oil in wok/skillet over high heat. Sauté chicken for one minute, then add the garlic and mushrooms; cook for one minute more before adding the water chestnuts. Pour the stir fry sauce and sauté the mixture until cooked. Toss with green onions. 

Heat ½ cup of oil until hot and fry the vermicelli in strands or a bunch. Crumble on top of chicken in a serving bowl along with lettuce "cups" and serve with special sauce.

Notes about making beautiful lettuce cups. You can do it two ways. Core the stem of the iceberg lettuce head. Remove the outer flimsy leaves. One way is to cut the lettuce head in half, remove the inner smaller cups onto a platter and then cut the remaining head in half or in thirds depending the size so you end with a palm size wrap, OR/ submerge the entire head with core removed-facing up in a basin of cold water to cover. The water flowing inward will create pressure that separates the leaves, making them easy to unravel, and then cut to size. The thing with this method is the leaves get super wet, and you need to either drain the leaves over a big colander for several hours or use a salad spinner to spin dry.

Nice lettuce wraps ladies!

Over at Beverley Heights Middle School, I cut pieces of peppers, red and green onions, carrots and offered cilantro so students in the lunch cooking club can choose what they like to customize their wraps with additional veggies, and to practice their knife skills. We cook out of a staff room with no appliances except a microwave, so I skillet-cooked the chicken mixture at home, separating the chopped shiitake mushrooms for those who prefer no mushrooms. I fried the vermicelli and made the finishing sauce beforehand too. We heated up the chicken-water chestnut mixture in the microwave and the kids loved them too much that they devoured them before I was ready to take photos lol.

This was the final plating scene at Marc Garneau cooking with grade 9s early Monday morning period.

Shredded carrots add vitamins and colour to the gorgeous wraps.

Chicken lettuce cups for breakfast-- why not? No one was complaining 😃

And over here with my lovely parents at Fraser Mustard, just before they headed off for a month of Ramadan (fasting), cooking with halal chicken thighs and preparing everything with care. They absolutely loved this healthy appetizer as a family idea that could certainly serve as a supplement to a dinner meal. Imagine entertaining with a platter of this, add on a pretty spread of thinly sliced or shredded colourful veggies such as peppers, carrots, cucumbers and bean sprouts so guests can DIY? Summer is around the corner- it'll be so fabulous-cool! 

Mmm... mouthwatering! They love it spicy, so we have some Thai chilis, sliced as a table condiment.

Dressed for success!

Awww... sharing is caring! How much do I love this shot 😃

Full Recipe:

PF Chang Chicken Lettuce Wraps (Hacked)
Makes 6 servings

2 Tbsp. oil
1-1/2 lbs. boneless, skinless chicken breasts or chicken thighs, diced
2 cloves garlic, minced
1 cup shiitake mushrooms, if dried, hydrate in water to cover for four hours, drain and chop
1 cup water chestnuts, diced
1 green onion, chopped
1 head iceberg lettuce, peeled into cups, and torn into hand-size pieces
A handful of dried vermicelli thin rice noodles

Special Sauce:
1/4 cup brown sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 Tbsp. fresh lemon juice
1/8 tsp. sesame oil
1 Tbsp. hot Chinese mustard or Dijon mustard
2 Tbsp. water
sambal oelek chili sauce to taste

Stir Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add all the ingredients except the mustard and chili sauce. Mix well and refrigerate. Add mustard and chili sauce when ready to use as a dipping sauce.

Mix the soy sauce, brown sugar, and rice vinegar together in a small bowl for the stir-fry sauce. Heat oil in wok/skillet over high heat. Sauté chicken for one minute, then add the garlic and mushrooms; cook for one minute more before adding the water chestnuts. Pour the stir fry sauce and sauté the mixture until cooked. Toss with green onions.

Heat ½ cup of oil until hot and fry the vermicelli in strands or a bunch. Crumble on top of chicken in a serving bowl along with lettuce "cups" and serve with special sauce.

Ramadan and Healthy Eating...

Ramadan Mubarak 🙏 to all my Muslim friends celebrating Ramadan, starting Sunday, May 5th for one month!

I was honoured to get a day of learning last week at my Parents Engagement Cooking Class over at Fraser Mustard's community kitchen with moms mainly from Sri Lanka and Pakistan, sharing Ramadan traditions, stories and foods they serve with their families to break their since-sunrise 🌅 fast at sunset 🌇.

I learned about the five pillars of Islam (and within this Ramadan, a spiritual and sacred month). 

First and foremost, you must first recognize you are Muslim. 

Five brief prayers are conducted each day starting from sunrise to sunset to midnight. It is done with intention and silent meditation, kneeling and bowing with the forehead touching the ground. This grounding is significant in which you acknowledge one God, and one only. The month of Ramadan is that in which was revealed the Quran; a guidance for mankind, with the criterion (of right and wrong). And whosoever of you is present, let him fast the month, and whosoever of you is sick or on a journey, a number of other days. Allah desires for you ease; He desires not hardship for you; and that you should complete the period, and that you should magnify Allah for having guided you, and that perhaps you may be thankful (this description I give credit to my friend Asma living in Pakistan).

Muslims also engage in increased charity during Ramadan. A general 2.5% of their yearly income is donated for charitable causes if families are able. This creates a cycle of help to the community for those in need- the poor, the widowed.

The practice during Ramadan is fasting from dawn to sunset- no sipping water or eating. The pre-dawn meal before the fast is called the suhur, while the meal at sunset that breaks the fast is the iftar. Pregnant women and children are exempt. It is a month to practice increased self-discipline. Where physical energy are low, good will and spirits are high. To break the fast, one or three dates are eaten with three sips of water, and then the evening meal begins.

The Kaaba, which Muslims believe was built by Abraham and his son Ismail as a monotheistic house of worship, is considered Islam's most sacred site located in Saudi Arabia. Believers around the world face the Kaaba during their five daily prayers. The holy Zamzam water (historical significance), literally meaning "stop flowing" started as a small spring in the bare dry dessert in Mecca, Saudi Arabia, when it miraculously appeared while Ismail's mother was frantically searching for food to ease her crying son's hunger. It kept flowing since... I had the incredible opportunity to sip some holy water from that well- imported in bottles. Thank you mom Athira for sharing 💧💦.

At the end of Ramadan, the next day is celebrated, called Eid, where Muslims wear new clothes and go for meal outings with family and friends. Then you would wish Eid Mubarak! I Learned So Much- Thank you lovely ladies, especially Shazna for articulating with such passion and love on this important holy month of fasting!

If you know your collegue, friend or neighbour is celebrating Ramadan, say to them "mashallah" which means "that good things has happened under God's will." It is the ultimate heart-felt wish and blessing! 💕 May we all give and receive kindness, compassion and understanding here and around the world! 🙏

Parents brought in homemade foods that were healthy, flavourful and delicious! We had a morning feast of spicy green chili chicken soup with oats, tuna and sweet corn sammies, bhajia- a potato and onion fritter with a spicy cilantro dip, flaked mackeral buns, spicy chicken kothu roti, chicken kebab (sauteed in tomatoes and onions) and loaded mini chicken buns. To finish off, countering the spiciness, a refreshingly cool mango lassi yogurt drink. 

What a wonderful way to exchange cultural identity and traditions through a heart-felt meal together! 

I want to use this post to also share the incredible efforts of my joint partners TDSB Newcomer Services and Michael Garron Hospital in bringing the Healthy Together initiative to the Thorncliffe Community. Our aim is to empower these parents to share our learnings forward by leading similar group sessions with other members, families and friends in their communities. To bring on real positive change and influence, it takes a village...

With community builder Ashima and TDSB facilitator Sofie.

Healthy Snacks and Dips Session courtesy of me...

Roasted Chickpeas, Tuna Avocado Salad, White Bean Dip with Oven-Toasted Pitas and Edamole.

Crispy Roasted Chickpeas
Makes 2 cups

1 cup dried chick peas, soaked overnight covered in water 2-inches over (will double)
1 Tbsp. olive oil
1/2 tsp. sea salt
1 tsp. seasonings of choice (chili powder, dried thyme leaves, paprika, curry)

Preheat oven to 350 F and set out a bare baking sheet.

Drain chickpeas well. Spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.

Bake for a total of 45-50 minutes or until golden brown and dry/crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.

Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.

White Bean Garlic Dip with Pita

1 (425 g) can cannellini beans (aka white kidney beans), drained and rinsed
2 cloves garlic
2 Tbsp. fresh lemon juice
1/3 cup olive oil, plus ¼ cup
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 tsp. dried oregano

Preheat the oven to 400 F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in colour. Serve the pita toasts warm alongside the bean puree.

Simple Avocado Tuna Salad
Makes 4 to 6 servings

2 cans flaked or chunk tuna, well drained
3 to 4 medium-sized ripe avocados, cut into chunks
1 medium cucumber, diced
1/4 medium red onion, sliced and diced
lemon wedge
EVOO
sea/kosher salt and freshly ground black pepper

Toss tuna, avocado, cucumber and onions together in a large bowl. Splash with lemon juice, drizzle well with EVOO and season with salt and pepper. Toss again and serve.

To Jazz it Up: top with cilantro, hot sauce or pickled jalapeno peppers.

If your family likes guacamole, try this twist with edamame beans chocked full of nutrients and punctuated with Asian flavours like fish sauce, soy sauce and sambal oelek.

Asian Edamole served with sesame rice crackers.

Mom Athira explaining that tuna avocado can be served in mini sweet pepper boats.

How fun and yum for the kids!

Healthy Snacks and Food Session courtesy of parents...

Parents brought in foods that represents what they prepare for their families at various meals of the day. They each presented their dish describing the flavours and the components making it a healthy choice. From top left clockwise: Herbs and Cheese Egg Frittatas with an insert of ketchup, Black Beans and Corn Quinoa Salad, Mixed Fruit and Yogurt Parfaits with chia seeds and crunchy corn flakes, and Egg Salad Sandwiches (crustless) to show the pretty mashed carrot or beets infused for extra nutrients! Well Done everyone- the food spread was colourful and delicious!

Mom presenting idli, a popular South Asian breakfast savoury rice cake with shredded veggies served with a complimenting spicy shredded coconut chutney. The light spongy texture of idlis were elevated with the zing of the piquant sauce. 

A beautiful satisfying South Asian spread of healthy deliciousness (and a chewy raisin oatmeal cookie for good measure).

Sharing and caring is what our community kitchen is all about!

Excerpt: Did you know you can experience Ramadan hosted iftars in nine cities across Canada? Prospective guests and hosts sign up through Mariam Shirazi's website- ramadan.fyi and Shirazi connects them. (Arabic: إفطار‎‎ ʾifṭār 'breaking of the fast') is an evening meal when Muslims end their daily Ramadan fast at sunset. Started three years ago, Shirazi says, "People come in not knowing about what Ramadan is or not knowing what Muslims are like because they've never had a chance to ask questions. It's a really cool way for people to come in and understand a little bit of our culture, and have a good time and enjoy a celebration with us."

It's a two way learning, and you really get to know someone over conversations about not only cultural and faith values but core family values breaking bread in a stranger's house. I am so lucky I get to cook with the Thorncliffe parents in our community kitchen and share talks, modern and traditional food together on a regular basis. You build relationships and connect on a much deeper human level. Mashallah! 💕