Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Lettuce Wraps (Serves 4-6)
Slaw:
1 diakon radish
¼ cup bean sprouts
4 small carrots
1 baby Chinese cabbage
rice wine vinegar
Directions:
Julienne cut diakon radish, carrots, and baby cabbage. Add bean sprouts and sprinkle with rice vinegar and set aside.
Stir Fry Sauce:
4 tablespoons soy sauce (Light/low sodium works well)
4 tablespoons brown sugar
1-2 teaspoon rice wine vinegar
Directions:
Combine all ingredients and set aside.
Lettuce Wraps:
Oil for cooking (sesame or olive oil)
2 boneless chicken breasts
1 cup water chestnuts
½ cup mushrooms
3 tablespoons chopped scallion
1 clove garlic
Iceberg or Bib Lettuce for “cups”
Stir Fry Sauce
Slaw
Directions:
Pound chicken breasts flat and sauté in cooking oil until done. Set aside to cool.
Mince mushrooms, scallion, water chestnuts and garlic and add to oil. Cook for 2 minutes.
Mince cooked chicken and add to pan.
Stir in stir fry sauce and cook for 2 minutes. Set aside.
Arrange lettuce cups on tray. Add 1 tablespoon of chicken mixture, and top each cup with slaw.
We recommend a dash of Bittersweet Herb Farm’s Wasabi Ginger Finishing Sauce on each assembled lettuce wrap, available at Noble, for a wonderful burst of flavor.
