Sometimes it’s hard to keep in touch with people back home. When I’m waking up, everyone on the other side of the planet is still fast asleep. So having a text conversation can be difficult at times. My friend, Sue, and I try to work around it. Recently, she started sending me pictures of food she’s made for her get togethers. To stay better connected, I began making some of the dishes she’s been showing me. I pretend I’m on a scavenger hunt as I search high and low for items around the city. I don’t mind. I’m finding new places to shop.
The hardest item I had trouble with were the water chestnuts because here they are known as Wasserkastanien – and the Chinese lady I asked only spoke Chinese and German. No trace of English. Imagine that?! I did manage to understand her response with the word “unter” so I knew I could find it “under” something but where? It took me a few more minutes circling the aisles before she noticed I was lost. Oh, the impressions I make…
Just make sure you have everything prepped (mise en place) before starting because the cooking part goes fast, 10 minutes maybe. It’s an easy recipe, great as an appetizer and definitely, a delicious low carb dish to share! I don’t know if Sue and I used the same recipe but I sure did try to make mine as delicious as hers looked.
1 tablespoon vegetable oil
1 pound/500 grams ground chicken
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 onion, diced (I forgot to buy an onion, so I doubled up on the green onion instead)
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and pepper, to taste
1 head butter lettuce (I used mini-Romaine), leaves washed and dried
Here are the ingredients I used except I forgot to include the protein here. The recipe calls for ground chicken, but I used 500 grams of mixed ground beef and ground pork because that is what I could find.In case you have not seen what water chestnuts look like, here they are diced.Heat pan over medium-high heat. Add a tablespoon of oil. Crumble and brown the ground protein of your choice until no longer pink, about 4-5 minutes. Drain the fat.
Add minced garlic and freshly grated ginger.Add hoisin sauce, soy sauce, rice wine vinegar and Sriracha sauce; cook 1 -2 minutes.Stir in water chestnuts and green onions until onions are tender, about 1 -2 minutes. Season with salt and pepper, to taste.
Now pass the Sriracha sauce and talk amongst yourselves. Y’all enjoy and feel free to share your favorite recipes with me. I’m always happy to try something new!