Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
1/2 cup sugar 1 cup water 4 tablespoons soy sauce 4 tablespoons rice wine vinegar 4 tablespoons ketchup 2 tablespoons lemon juice 1/4 teaspoon sesame oil 2 tablespoons hot mustard 4 teaspoon water 2-4 teaspoons garlic and red chile paste
1. Make the special sauce by dissolving in water in a small bowl. 2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3. Mix well and refrigerate this sauce until you are ready to serve. 4. Combine the hot water with the hot mustard and set this aside as well. 5. eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6. Bring oil to high heat in a wok or large frying pan. 7. Saute chicken breasts for 4 to 5 minutes per side or done. 8. Remove chicken from the pan and cool. 9. Keep oil in the pan, keep hot. 10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12. When chicken is cool, mince it as the mushrooms and water chestnuts are. 13. With the pan still on high heat, add another Tbsp of vegetable oil. 14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups". 16. Top with "Special Sauce"