This week's dinner has become a regular menu item for us - Asian lettuce wraps. Fortunately we have a local grower with a hothouse, so the heads of romaine should keep coming our way this winter.
The meat of this dish is usually pork or chicken; I have some locally-made tempeh in the freezer that is awaiting its turn as well. This week I used 2 chicken thighs, and marinated them in soy sauce, ginger, citrus, and honey before pan-frying them with some 5-spice powder.
The base of the filling are sai fun noodles, also called bean threads. They aren't local, but some trial and error has shown that this dish isn't as good without them. The lettuce leaves are washed and dried (don't try leaving them damp. It will end badly. Trust me on this.) and filled with a healthy dollop of sai fun noodles. On top of the noodles goes some shredded carrot, julienne snow pea pods, cooked chicken (I cook the thighs whole, then slice them and return them to the pan to soak up extra sauce) and sliced scallions. Then you bundle it up as best you can and get it into your mouth as best as you can. It's not really a meal you want to eat in public, but it is darn tasty. Just be sure to have a napkin handy!
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