One of the cool things about trying out new recipes is sometimes I will end up using a new ingredient without really realizing it. One recipe I found this weekend adds another new ingredient I've tried (Resolution No. 6.) I was trying to find healthy appetizer recipes for a food column on Super Bowl snacks when I came across a recipe for Chinese chicken lettuce wraps. The recipe was chock full of vegetables and white chicken meat so it seemed perfect for what I wanted.The one ingredient on the list I hadn't worked with before was hoisin sauce, which Rachael Ray's recipe described as a kind of Chinese barbecue sauce (though my Chinese friend said hoisin actually means fish.) I knew where to find it in the Asian food section at the grocery and I thought it was probably a bit of a familiar flavor since I am sure I have had it in Asian dressings or other foods before. But I had never cooked with it myself.
The recipe called for stir frying the chicken and vegetables, adding the hoisin in at the very last minute. The sauce has a sweet taste to it, but is thicker than teriyaki sauce. that flavor paired perfectly with the chicken, veggies, the orange zest, garlic and chicken in the mix.
For other options for super bowl appetizers, see Well-seasoned Cuisine at the Weekend Pinnacle's Web site Friday.
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