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! 💕

Ontario Greenhouse Vegetable Growers Collab- Chinese Tomatoes and Eggs...

I am so thrilled to collaborate with Ontario Greenhouse Vegetable Growers (OGVG) in delivering one of my ultimate family favourites- Chinese Tomatoes and Eggs on their recipe web-site. Juicy Ontario greenhouse tomatoes mingle with softly scrambled eggs in this comfort saucy dish that's scrumptious over rice- a classic in Chinese home-style cooking. Plump red vine-ripened tomatoes in the store always seem to beckon me to make this lovely dish 🍅. 

Did you know 63% of the Canadian greenhouses are in Ontario? Of the approximate 220 greenhouses, many are situated around the Leamington, London and Niagara area with bell peppers, cucumbers and tomatoes, the three produce most popularly grown. Being a big advocate and educator on food waste reduction primarily at the consumer level, I am ecstatic to see that greenhouse growers do their part to eliminate waste in the food supply system from the get-grow. See, the controlled greenhouse environment enables them to grow a uniform product that minimizes waste with pest control and natural pollination, and maximizes yield and quality by growing in a nutrient-rich drip irrigation system. Also, majority of the markets are within a one-day drive so produce arrives to customers freshly picked- at their optimum best!  #GreenhouseGrown  #FromOurHousetoYours  #Ontario

They've done their part, so how do we as consumers do ours? #LoveFoodHateWaste

We often waste good food unnecessarily because we buy too much and don't store it correctly.

Classic Chinese Tomato and Eggs on OGVG

BUYING: Select tomatoes that are round, full, feel heavy for their size, and that are free from bruises and blemishes. The skin should be taut and not shrivelled.

Voluptuous round tomatoes means juicy!

KEEP IT FRESH: Never store tomatoes in the refrigerator. Storing tomatoes in the refrigerator can ruin their texture and flavour. Leave tomatoes on-the-vine intact until just before use. This helps maintain their freshness and allows them to fully ripen.

Wash produce right before eating. All produce should always be washed, but it is important to not wash produce too early as moisture sits on it, and can cause decay. Cut it just before cooking or eating.

Tomatoes and eggs- two ingredients on hand that marry harmoniously in this satisfying dish. Ontario greenhouse on-the-vine tomatoes grown February to December means fresh and local at its best almost year round!

Classic Chinese Tomatoes and Eggs over steamed rice, a meal to enjoy any season, any time!

Classic Chinese Tomato and Eggs on OGVG

NOTE: I am honoured to collaborate with Ontario Greenhouse Vegetable Growers @ongreenhouseveg to develop recipes using their products. I love supporting Ontario farmers and growers, and often use local produce in recipe experimentation and home-cooking. The information I share is completely my opinion, as are all my posts.

Further Food For thought: Staggering. Shocking. How does a nation obsessed with eating, eating out, food shows, cookbooks and food sites/blogs waste billions of dollars of good food every year (31 million pounds in Canada which is mainly 50% household waste-- what we buy, not eat, and throw out)?

Waste occurs at various points of the food supply system. There are lots of gaps, according to experts, but the biggest source of waste are households. Consumers can actually make a significant difference just by changing some of the things we do on a daily basis:

* Make a list before you go shopping and sticking to it. Waste comes from overbuying.
* Do not go shopping if you’re hungry or you'll impulse buy.
* Check your cupboards and refrigerator – what do you have and what do you really need? 

* Store your food properly to extend their shelf life. Look up storage tips for specific produce.
* Eat up what you have first rather than what you're in the mood for.
* Be creative and re-purpose leftovers.
* Donate too much food, or if you know you won’t use it.

Imperfect perfectly edible foods-- just eat it already! Check out this thought-provoking film on Food Waste.

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Classic Chinese Tomatoes and Eggs
Makes 4 to 6 servings

3 eggs
sea salt and ground white pepper to taste
2 Tbsp (30 ml) - oil, divided
2 - green onions, cut into 2” pieces
4 - medium Ontario greenhouse on-the-vine tomatoes, large diced
1 tsp (15 ml) - sugar
1 Tbsp (30 ml) – Chinese cooking wine
¾ cup (175 ml) - chicken or vegetable broth, hot
2 tsp (5 g) - cornstarch dissolved in 1-1/2 Tbsp (22 ml) - water
1/2 tsp (2.5 ml) sesame oil (optional)
sliced green onions for garnish

Note: Use dry sherry to substitute for Chinese cooking wine.

Beat eggs; season with a little salt and pepper. Cook in skillet or wok with 1 Tbsp. oil on medium-high heat until cooked. Break the eggs up into pieces. Remove onto serving plate and set aside.

Heat remaining 1 Tbsp. oil in skillet or wok on medium-high heat and add the green onions. Cook for a minute; add tomatoes and sugar. Continue to cook for two minutes until soft and juice is released.

Add cooking wine. Stir tomatoes and cook for one minute. Pour in broth. Cook until sauce is simmering, then add cornstarch mixture; stir to thicken the sauce. Taste and adjust seasoning if necessary.

Place the eggs back into the skillet. Toss and remove onto serving plate. Drizzle with a little sesame oil and garnish with sliced green onions.

Serve over steamed rice.

Bringing The Sunshine Indoors With A Rainbow of Colours...

I thought I could bring with me the Mayan sun back from vacay, but two weeks has gone by and all we've experienced in Toronto is cold, wind, heavy rain, flurries (yup, the white stuff) and grey skies....  Oh Whyyyyy... It's mid-April ??? If you can't beat 'em, you can at least escape it by creating your little sunny oasis indoors, but Do IT frequently. And what better way than a rainbow of fresh produce to get everyone in the mood for lighter and brighter things to come. ☀️🌈 It'll eventually come... right? 

I have been bringing the sunshine indoors to all my cooking classes literally since I stepped back on home soil (I taught an after school cooking club class the very next day). Here was my one week of back-to-back food idea inspirations to make your kitchen a sunny vibrant one too! #cookingwithtdsb

Fruits brightens, yes?

The last cooking club class for these newcomer students over at Silver Springs Public School. They had requested pizza, so we did pita pizzas on a lovely thick wheat pita with an assortment of colourful vegetables which they cut and prepared. And we served it with a mixed garden salad with my own lemon vinaigrette salad dressing.

The kids each happily made their own pizza.

Baked and oozing with yummy goodness.

From the mouth of Jamie Oliver (my previous affiliation with his foundation Food Revolution) and my sentiments exactly: "I never understand why anyone would want to buy store-bought salad dressings when they’re so easy to make, taste far nicer and aren’t pumped full of preservatives if you make them yourself!" Jamie makes his in a jam jar so that leftovers can be stored easily in the fridge – it will sit quite happily for up to a week so he often makes up double batches to save himself time after a busy day at work.

I made this quick lemon vinaigrette with 1 part lemon juice, 2 part olive oil, a bit of mustard and honey, salt and black pepper. You can add chopped garlic and/or shallots to really flavour it. Give it a shake in a jar and you have your own salad dressing concoction! I compared the real ingredients in this vinaigrette to some really hard to pronounce non real ingredients in a market prepared salad dressing and the kids understood why real and fresh was better. #foodeducation

Monday at Marc Garneau High School, the morning period students cooked up crepes, and we served it with strawberries, blueberries and bananas. Cinnamon, chocolate chips, Nutella and pure maple syrup were fabulous additional toppings and condiments for jazzing up the crepes.

See my post on How To Create Basic Crepes

The middle schoolers at Beverley Heights enjoyed the bountiful vibrance in their Tuesday's lunch class. An hour is not a lot of time, so fresh and simple ideas work best. Here, we made fruit kebabs. Kids got to cut and dice, and make up skewers real nice!

There was so much creativity and fun! Skewers were served with a dollop of vanilla yogurt, torn fresh mint and a sprinkle of cinnamon as they wish.

A rainbow (red, orange, yellow, green, blue, indigo and purple) on a stick!

Over on Wednesday, my Chinese cooking class with seniors was turning up the taste buds with spicy profile of tongue-numbing lemon-hinted Szechuan peppercorns and the heat of spicy chili peppers in this delicious spicy pork and pepper stir-fry. And toned down with an accompany cold refreshing and colourful bean curd salad with or without spiciness.

Spicy Pork and Peppers Stir-Fry

The salty, tangy, spicy flavours all combine wonderfully in this simply refreshing cold textural dish. Serve it as an appetizer or an accompaniment to your Asian meal, it graces the meal perfectly during the summer months.

Bean Curd and Vegetable Salad

And hands-down a favourite in the schools this past while, has certainly been this Caribbean Black Bean Salad with Mangoes and Papaya. It is a vibrant tropical medley of fresh sweet and fruity flavours, with crunchy textures and piquant bite! In here, we've got mangoes, papaya, bell peppers, raisins, lime juice and spicy jalapeno. I also add toasted slivered almonds to give extra dimension and crunch.

Cooking with parents at Fraser Mustard as part of the Parent Engagement Culinary Program funded by Michael Garron Hospital and supported by TDSB Newcomer Services.

Everyone loved the presentation with the contrasting cascade of colours before it was all tossed together. I made it again the following week with Beverley Heights students and we served it with tortilla chips. YUM!

So refreshingly good, this fruity bean salad compliments along a meal of my Slow-Cooked Jamaican Oxtails.

Hopefully the next time I post, we are submerged in better, warmer weather :D