Tonight, I’m introducing my boyfriend to Asian food- for the first. time. ever. I’m so excited for him to eat it and nervous that I’ll screw it up all at the same time. Here’s my go-to recipe for Asian food, inspired by P. F. Chang’s lettuce wraps.

Asian Lettuce Wraps

by Cuppycakes

1/4 head of cabbage

1 carrot

2 stalks of celery

bean sprouts to taste

2 chicken breasts

1 head of iceberg lettuce

1 can water chestnuts (whole or sliced, doesn’t matter)

spices/sauces/seasonings: soy sauce, ginger, salt, pepper

Chop the carrots, celery, and chestnuts very small. Like, super small. I wish I knew the real cooking words for this, but just turn all of the big vegetables into little cubes, y’all.

Chop the cabbage loosely into little strips.

Leave the bean sprouts alone.

Put a little oil in your frying pan and throw all of the veggies in. Add a splash of soy sauce (I don’t like it much, but it adds a little something…) and the spices to taste.

Cube the raw chicken and in another pan or on your grill, cook it.

When the veggies have gone nice and soft, add the chicken, add another splash of soy sauce and you’re done! Peel off a few leaves of iceberg lettuce and slap some veggies/chicken on it. Delicious.

If you so desire, chopping peanuts and using them as a garnish is pretty good as well. But I’m off peanuts for life. To each her own.