RECIPE
Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.Yield
4 servings (serving size: 3 wraps)
Ingredients
1 1/2 teaspoons peanut oil
1/2 cup minced green onions
2 teaspoons cornstarch
1 pound ground chicken
1 cup chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup chopped water chestnuts
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon oyster sauce
12 Boston lettuce leaves
Preparation
Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.
Nutritional Information
Calories:247 (40% from fat)
Fat:11g (sat 2.8g,mono 4g,poly 2.7g)
Protein:20.2g
Carbohydrate:19.3g
Fiber:3.4g
Cholesterol:75mg
Iron:2.1mg
Sodium:392mg
Calcium:34mg
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