Spicy Chopped Eggplant And Mushrooms In Lettuce Packages Recipes

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and ginger and stir until fragrant, about 1 minute. Add eggplant and mushrooms and sauté 2 minutes, stirring to coat with seasonings. Add next 4 ingredients and cover. Simmer until eggplant is tender, stirring occasionally, about 10 minutes. Uncover and cook until sauce is absorbed and mixture is thick, about 2 minutes. Season to taste with salt.
• Arrange lettuce leaves around edge of platter. Spoon eggplant mixture into center. Spoon eggplant mixture into center. Spoon some eggplant mixture into each lettuce leaf. Garnish generously with chopped green onion, bell pepper and jicama. Fold up sides of lettuce as for a taco and serve.

Steps:

• In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
• Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
• Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.