- ½ cup dry-roasted peanuts
- 2 tablespoons vegetable or peanut oil (we used peanut oil)
- 1 ¼ pound thinly sliced pork or chicken cutlets, or 1 ½ pounds ground pork or chicken (we used ground chicken*)
- ¼ pound oyster, baby white, or shiitake mushrooms, chopped or thinly sliced (we went with shiitake mushrooms and thinly sliced them before chopping them up)
- 1 bunch scallions, chopped or thinly sliced (we sliced ours)
- 4 cloves garlic, chopped
- one (1 ½-inch) piece ginger, cut into thin matchsticks or finely chopped (we chopped up our ginger)
- 2 tablespoons creamy peanut butter
- ½ cup unsweetened apple juice or chicken stock (we used chicken stock)
- ¼ cup tamari sauce
- A few dashes hot pepper sauce (we used sriracha)
- 1 small head iceberg lettuce, core removed and head quartered
- Using a food processor just your knife and arm strength, cut up the peanuts until they look finely chopped.
- Take a large-sized skillet out and pour your choice of oil in. The original recipe talks about tilting the pan twice or so at this point but really we think that was their way of trying to tell the reader to make sure the oil coats the inside of the skillet. Once you’ve swirled the oil around, turn up the heat to high and wait for the oil to get hot. Once the oil’s hot, throw your pork or chicken in and cook it for 5 minutes, or however long it takes for the meat to look browned, seasoning the meat with the pepper while it cooks. Next thing to do is toss in the mushrooms, scallions, garlic, and ginger, tossing or stirring all the ingredients around constantly for 2 minutes. After those two minutes pass, move everything in the skillet off to the side or edges so that you can plop the peanut butter down in the center, allowing it to melt. Using a whisk preferably or a fork if you don’t have a whisk, stir in the stock or apple juice, tamari, and your choice of hot sauce to the peanut butter, adding the peanuts to the skillet afterwards. Stir everything in the skillet together at this point, combining the sauce with the skillet mixture.
- Take the mixture out of the skillet and place it either in a group serving bowl or into individual bowls so everybody knows they’re getting equal portions. Serve the lettuce cups/wedges alongside the mixture and when you’re ready to eat, simply spoon however much of the mixture you’d like into each lettuce wedge and enjoy !
*We didn’t realize until we got home that the brand of ground chicken we bought adds up to 1% vinegar and rosemary extract. Hopefully it didn’t affect the end results flavor.
This was a tasty dish that was fun to eat. It had a little saltiness from the tamari and chicken stock, a savory taste from the chopped peanuts as well as the peanut butter, and a faint heat at the end of the bite from the hot sauce. Great thing about this serving style was that everyone else can enjoy a mild heat while you can spread some more hot sauce onto your own portion before chowing down to up the heat level for yourself. The crunch from the lettuce and chopped peanuts was a nice contrast to the rest of the textures in the meal. It was also a pleasant surprise that you really do feel full after eating this dish, no side dishes necessary.
Recipe source unknown.
Take care everybody !