1 cup chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup chopped water chestnuts
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon oyster sauce
12 Boston lettuce leaves
How to Make It
Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.
I made these last night following the recipe exactly and they were AMAZING. Oh my goodness... going to make them again, and again. My only question would be, what can I trade the persimmon with when it goes out of season so I can make these year round?!
Much too sweet for our taste. Very disappointing. It wasn't bad as in throw-it-away-and-scrounge-leftovers, just not worth making again. It would have been too saucy if I cooked it for the times in the recipe. After adding the liquids, I cooked it at fairly high temperature for at least 5 minutes, until the liquid thickened and reduced in volume. We tried this because we have a fabulous recipe called Beef Chang Mai which is in a lettuce wrap, and we wanted more wrap recipes to use our garden-grown butter lettuce. We'll have to keep looking-- this isn't it.