𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 for lettuce cups & spring rolls:
Romaine lettuce
Shredded carrots
Shredded cucumber
Shredded cabbage
Cilantro
Bean sprouts
Ground chicken
1 package extra firm tofu.
1 chopped yellow onion
1/4 cup Hoisin sauce
2 TBS Soy sauce
1 TBS Rice wine vinegar
2 TBS Oyster sauce
1 TBS minced garlic
1 TSP ginger or ginger paste
Sesame Oil
1 can water chestnuts, chopped
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 for dipping sauces:
Soy Dipping Sauce:
1/4 cup soy sauce
Sliced green onions
Juice of 1/2 lemon
1 TBS sesame seeds
(Mix)
Peanut Butter Sauce
1/4 cup Peanut Butter
3 TBS Soy Sauce
1-2 TBS Sriracha
1 TBS Hoisin Sauce
1 small lime, juiced
1 TBS hot water
(Mix)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 for lettuce cups
- Chop & plate carrots, cucumber, cabbage and bean sprouts. Also plate cilantro.
- Sauté onion
- Add ground chicken, season with salt & pepper & crumble to small pieces.
- Add garlic, hoisin sauce, oyster sauce, soy sauce, rice wine vinegar & ginger for 1-2 mins.
- Add green onions & water chestnuts.
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 for tofu: - Cut tofu into slabs.
- Lay slabs on paper towel, cover with more paper towel then put something really heavy on top so all the water from tofu leaks out – about 30 mins.
- Then cut tofu into small cubes.
𝙋𝘼𝙉 𝙁𝙍𝙄𝙀𝘿 - Heat up a pan with oil. Place tofu in a single layer & cook for 2-3 mins. Flip over & cook the other side for another 1-2 mins.
𝘼𝙄𝙍 𝙁𝙍𝙄𝙀𝘿 - Marinate tofu in 2 TBS soy sauce, 1 TSP sesame oil & 1 TBS olive oil.
- Preheat air fryer to 375 degrees and cook for 30 mins.
𝙎𝙋𝙍𝙄𝙉𝙂 𝙍𝙊𝙇𝙇𝙎: - Purchase any rice or spring roll paper, follow instructions on package.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 for Eggplant:
1 whole eggplant, cut in 1/2
2 TBS Miso paste
1 TBS Mirin
1 TBS Sesame oil
1 TBS Soy Sauce
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: - Mix miso, mirin, sesame oil, soy sauce.
- Heat up a pan with oil, put eggplant flesh side down for a few mins until lightly golden.
- Transfer to baking dish flesh side up & bake in oven for 10 mins.
- Take out & spread sauce on top. Bake for another 20 mins then broil for 2 mins.
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Hangry Moms 