Lettuce Cups the easy way with Asian Home Gourmet Thai Pineapple Rice Spice Paste

This is a fun recipe.  I remember going to visit a childhood friend and loving that her mom let us eat 'finger foods' for sleepovers. This is a grownup 'finger food' meal.  I have used small cubes of pressed tofu in place of  chicken.  Never heard of pressed tofu?- it is the secret tofu ingredient restaurants use that collects the sauce flavors and chews like meat.  They will claim it is 'firm' tofu that has been frozen but  we all know that doesn't work!  The secret is pressed tofu- almost all of the water has been pressed out leaving a product that is supple and cheese like in texture and the moisture from any liquid re introduced goes deep into the product.



I also have fond memories as a child growing up in (and near) Washington DC, of my visiting teenage uncle, from South  Dakota, who loved the exotic foods he found at Safeway International.  I am certain he is the reason I am in the food business today.  I am still adventerous enough to try (almost) any food, but when you have already eaten chocolate covered ants and crickets and canned baby octopi at age six, there is a little baby foodie inside you-lol!



Easy Lettuce Cup Recipe





Easy Lettuce Cup Recipe
Ingredients:

?1 packet Asian Home Gourmet Thai Pineapple Rice Spice Paste©

?450g (1 lb) chicken, minced

?250g (½ lb) water chestnut, finely chopped

?150g (5 oz) mixed vegetables

?6 cloves garlic, finely chopped

?2 tbsp vegetable oil

?Iceberg or Romaine lettuce leaves



Method:

1.Heat oil in a non-stick pan on medium heat. Add garlic; stir-fry for 1 min. Add chicken and SpicePaste©, stir-fry for 5 minutes or until cooked.



2.Add vegetables and stir-fry for 1 minute. Turn off heat, stir in water chestnut.

3.Fill each lettuce leave with 4 tbsp cooked mixture. Serve.



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