Total Time
20mins
Prep 10 mins
Cook 10 mins

A Rachel Ray favorite - I like to make rice and serve along with these wraps - very tasty meal.

Ingredients Nutrition

  • 12 cup dry roasted peanuts
  • 2 tablespoons vegetable oil or 2 tablespoons peanut oil
  • 1 14 lbs thinly sliced pork (1 1/2 pounds ground pork or chicken can be substituted) or 1 14 lbs thinly sliced chicken (1 1/2 pounds ground pork or chicken can be substituted)
  • pepper (to taste)
  • 14 lb oysters or 14 lb shiitake mushroom, chopped
  • 1 bunch scallion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 piece fresh ginger, finely chopped (about 1 1/2-inch)
  • 2 tablespoons creamy peanut butter
  • 12 cup unsweetened apple juice or 12 cup chicken stock
  • 14 cup tamari soy sauce
  • 3 dashes hot pepper sauce
  • 1 small head iceberg lettuce, core removed & head quartered

Directions

  1. Using a food processor, finely chop the peanuts.
  2. In a large skillet, heat the oil.
  3. Add the meat and cook until browned, about five minutes, season with pepper.
  4. Add teh mushrooms, scallions, garlic and ginger, toss for two minutes.
  5. Push the ingredients to the side of the pan and add the peanut butter to the center to melt.
  6. Whisk in the apple juice, tamari and hot sauce.
  7. Stir in the chopped peanuts.
  8. Spoon the satay into a serving bowl or individual bowls.
  9. Serve the lettuce wedges alongside.
  10. Scoop the satay mixture into the lettuce leaves to wrap up as you eat.