2 tablespoons canola oil
4 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 lb. ground chicken
1 cup finely chopped baby Shanghai choy ( light green parts)
1/2 cup baby Shanhai choy ( dark green tops)
3 green onions finely sliced
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons chili sauce
sea salt, to taste
3 tablespoons chopped Thai basil
1 head baby butter lettuce, separated into leaves
½ cup store bought fried onions, to serve
Fresh cilantro leaves, to garnish
Heat oil in large skillet over medium heat. Add garlic and cook for 4 minutes.
Add ground chicken and cook 5 to 7 minutes or until no longer pink, breaking
mixture up with wooden spoon. Place in food processor( this will make the mixture crumbly) and pulse for 30 seconds. Set aside.
Add bok choy bottoms to skillet and cook 2 minutes. Stir in green onions, hoisin, soy and chili sauce; season with salt and heat 2 minutes.Add green tops and cook 1 minute longer. Add basil and adjust seasoing. Transfer mixture to large serving bowl.
To assemble, spoon1 tablespoon filling into lettuce leaves. Sprinkle with
onions and cilantro. Roll up tightly. Serves 6 to 8.