Tidewater Kitchen
and pepper to season, then garlic and ginger. Cook about a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry the mixture. Add the Hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot mixture to a serving platter and pile the quartered wedges of crisp iceberg lettuce alongside. Add wedged oranges to the platter as a garnish. To eat, pile spoonfuls of the mixture into lettuce leaves, wrapping lettuce around the filling, and squeeze an orange wedge over the top.
BARBECUED CHINESE LETTUCE WRAPS Serves 6 1-1/2 cups fresh shiitake mushrooms, cleaned, trimmed and chopped 2-1/2 cups butternut squash, peeled and chopped 1 lb. chicken breast or chicken tenders, chopped 1/2 red bell pepper, diced small 1 small tin (6 to 8 ounces) sliced water chestnuts, drained and chopped 3 scallions, chopped 2 T. peanut oil Coarse sea salt and coarse black pepper 3 cloves garlic, chopped 1/4 t. fresh ginger 1 orange, zested 3 T. Hoisin (Chinese barbecue sauce) 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange
BULGUR WHEAT STUFFED ACORN SQUASH Serves 6 Note: Bulgur wheat is a super food. It is found at health food stores, and also is the main ingredient in Tabouli salad. Boxes of Tabouli are found in the rice aisle in supermarkets – set aside the flavor packet and you have the exact amount of bulgur wheat for this recipe.
Begin by gathering and chopping your vegetables. This recipe comes together quickly, so be sure to assemble all ingredients. Preheat a large skillet or wok to high. Add oil to the hot pan. Add butternut squash and stir fry for 4 minutes. Add chicken to the pan and sear meat by stir frying a minute or two. Add the mushrooms and cook for another minute or two. Add salt
3 small acorn squash, halved and seeded (this is also great with yellow squash or zucchini) 3/4 cup bulgur wheat 2 hot Italian sausages, casing removed OR 1 cup vegetarian “sau74