Recipe of the Week


Prep Time: 45 Minutes
Yields: 20 Servings or 10 Cups

This delicious appetizer is great for those tailgating parties at home!

1½ pounds ground chicken
1½ pounds ground turkey
20 endive lettuce leaves
1 cup hoisin sauce
½ cup soy sauce
⅓ cup dry sherry
1 tbsp sesame oil
1½ tbsps Asian chile paste
¼ cup canola oil
1 tbsp minced garlic
1 tbsp minced ginger
4 medium carrots, minced
10 green onions, minced
1 (8-ounce) can sliced water chestnuts, minced
1 (8-ounce) can bamboo shoots, minced
chopped peanuts for garnish, optional

In a large mixing bowl, whisk together hoisin sauce, soy sauce, dry sherry, sesame oil and Asian chile paste. Set aside. In a large skillet, heat canola oil over medium-high heat. Add ground chicken and turkey then cook 5–10 minutes or until no longer pink. Add garlic, ginger, carrots, green onions, chestnuts and bamboo shoots then cook 5­–7 minutes or until vegetables are wilted. Add hoisin mixture to meat mixture then cook an additional 5 minutes or until heated through. Serve with endive lettuce leaves. Garnish with chopped peanuts if desired.

















































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