1 small white onion, chopped
1 clove garlic, minced
1 whole eggplant, diced, salted, and drained (to get the "meatier" texture)
4 oz white mushrooms, chopped
1/2 a red bell pepper, chopped
7 (or so, a handful) baby carrots, chopped
1 can (8oz) water chestnuts, drained and chopped
3 scallions, chopped
1/2 cup boiled peanuts
1.5 lbs boneless, skinless chicken breast, diced
Olive oil
Chicken stock
Soy sauce
Bottled Szechuan-style sauce (make sure to look for one with low sugar content)
Sesame oil, for flavor
Sesame seeds, for garnish
Green leaf, bib, or butter lettuce
In a hot, large sautee pan or pot, heat the olive oil. Cook onions and garlic, add eggplant before garlic starts to brown. Saute until heated through and onions look translucent; transfer to a bowl. To the empty pot, (I sprayed with cooking spray at this point) add the bell pepper, mushrooms, water chestnuts, and green onion (reserve a handful of the tops for garnish), peanuts, and saute. When the pan starts to get dry, add a splash (~3 TBS) chicken stock and a few dashes of soy sauce. Move veggies to the bowl with the eggplant and onion using a slotted spoon, so liquid stays in the pan. Add the chicken and cook thoroughly. When the chicken is cooked, add about 1/4 cup of the Szechuan sauce and a dash of sesame oil. Stir to combine. Add the cooked veggies into the chicken mixture and stir to combine. Season with more soy sauce if desired. Top with sesame seeds and reserved green onions. Spoon filling into lettuce leaves, wrap up, enjoy! (This *does* get messy, but it's filling and oh so good!) Here's a picture of the filling, it'll be enough to last me all week, I think
