Foodie Friday: Roll your Veggies!

All right greens lovers.  I’ve found a new way to eat your greens!  Well, new to me anyway.

Wrap stuff in them!
Deborah Madison’s Vegetarian Cooking for Everyone has a great recipe for chard leaves rolled around a rice and veggie mix.  Here’s a take on that one: Swiss Chard Rolls

Collard Spring Rolls
I read a few ideas about using collards as a wrap around fresh spring rolls.  Trim most of the hard stem away and then steam collards flat in a large steamer basket until bright green and pliable (a few minutes).  Let them drain on some paper towels and roll yummy goodness in them.  Ideas for what to put in fresh spring rolls:  cooked and cooled Rice noodles, cilantro, green onions, shredded carrots, shredded beets, mint, cooked shrimp, papaya, mango, lettuce, cabbage, basil, bell pepper, bean sprouts, radish slices, chopped peanuts, baked tofu, cucumber and whatever else sounds tasty.

Make sure you try the  fantastic dipping sauce for your fresh rolls from Eggs on Sunday’s post:   Hoisin-Peanut Sauce

And, last but not least, my take on a lettuce wrap!  This was REALLY yummy and tasted super good with the Hoisin-Peanut sauce from above.

Chicken Bok Choi or Lettuce Wrap after this recipe

1 Tbls. Hoisin sauce
2 Tbls. soy sauce
1 Tbls. dry sherry
3 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch – divided
2 tsp. dry sherry
2 tsp. water
salt and pepper – to taste
3 boned, skinned chicken breasts – diced (1.5 pounds)
1/3 cup vegetable oil – divided
1 tsp. fresh minced ginger
1 tsp. chopped jalapeno or thai chili
2 cloves garlic – minced
2 green onions – minced
8 oz. can water chestnuts – drained, minced
1 head bok choi or iceberg OR Bibb lettuce  – leaves separated (stalks of bok choi removed, diced and reserved)

Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp. cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2 tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat; stir-fry chicken in 3 Tbls. vegetable oil for 3 – 4 minutes; remove from wok/pan; and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger, garlic, onions, chopped bok choi stems and chili; stir-fry for 1 minute; add water chestnuts; stir-fry for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture; simmer until thickened and heated through.
-Spoon mixture into bok choi or lettuce leaves and roll up like a burrito.