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5/16/12 Spice Route’s chicken lettuce wraps with hoisin sauce: Toronto Taste recipe ‑ thestar.com

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Second Harvest, Canada's largest food rescue program, is holding its annual fundraiser, Toronto Taste.

JEFF COULSON PHOTO

Spice Route’s chicken lettuce wraps with hoisinsauce: Toronto Taste recipe

By Jennifer BainFood Editor

Tickets are on sale for the 22nd annual Toronto Taste, starring 60 chefs and 30 beverage

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purveyors.

Food Network stars Bob Blumer and Roger Mooking will co-host the May 27 gourmet graze atthe Royal Ontario Museum.

Tickets are $250 (with a tax receipt issued for $125) from torontotaste.ca.

Second Harvest is the largest food rescue program in Canada. Since 1985, it has has beenpicking up donated excess food, which would otherwise go to waste, and delivering it to morethan 200 community agencies in Toronto.

This is what chef Winlai Wong of the Spice Route Asian Bistro + Bar will be serving. She usesdried rice sticks and deep-fries them until they puff up. As an alternative, I bought a bag ofready-to-eat Farkay chow mein noodles in the Asian aisle of supermarkets.

To make this into an appetizer, cut lettuce into 3- to 4-inch (7.5- to 10-cm) cups, brush withhoisin and top with just 1 tsp (5 mL) chicken mixture.

Chicken Lettuce Wraps With Hoisin Sauce

2 tbsp (30 mL) vegetable oil

1 lb (450 g) boneless, skinless chicken breast, finely chopped

1 stalk celery, finely diced

1/4 cup (60 mL) finely diced, peeled carrots

1/4 cup (60 mL) finely diced rinsed, canned bamboo shoots

2 tbsp (30 mL) oyster sauce or vegetarian oyster sauce

1 tbsp (15 mL) soy sauce

1 tsp (5 mL) granulated sugar

Pinch Chinese five-spice powder

1 tsp (5 mL) corn starch mixed with 2 tbsp (30 mL) water

2 green onions, trimmed, chopped

10 iceburg lettuce leaves (from centre of head), washed, dried

1/4 cup (60 mL) hoisin sauce, or as needed

1 cup (250 mL) ready-to-eat fried chow mein noodles

In large wok or non-stick fry pan, heat 1 tbsp (15 mL) oil over medium-high. Add chicken. Stir-fry until cooked through, about 5 minutes. Transfer to bowl. Add remaining 1 tbsp (15 mL) oil.Add celery, carrots and bamboo. Stir-fry 2 minutes. Add chicken. Stir-fry 1 minute. Add oystersauce, soy sauce, sugar and five-spice powder. Stir. Add corn starch mixture. Stir-fry 1minute. Stir in onions.

Lay lettuce leaves on platter. Brush inside bottom of each with hoisin. Divide chicken mixtureamong lettuce cups. Garnish with crispy noodles. Fold into pouch to eat.

Makes 10.

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