Sunday, September 25, 2011

Asian Lettuce Wraps

Asian Lettuce Wraps:
The only thing missing from this recipe was a topping of crunchy noodles or peanuts. You can also ditch the lettuce and serve over rice for a more filling meal.

•16 Boston Bibb or butter lettuce leaves (any lettuce works)
•1 pound lean ground beef*
•1 tablespoon cooking oil
•1 large onion, chopped
•2 cloves fresh garlic, minced
•1 tablespoon soy sauce
•1/4 cup hoisin sauce (Less for vegetarian version)
•2 teaspoons minced pickled ginger
•1 tablespoon rice wine vinegar
•Asian chile pepper sauce (optional)- sriracha sauce is great! Add as much or as little as you like.
•1 (8 ounce) can water chestnuts, drained and finely chopped
•1 bunch green onions, chopped
•2 teaspoons Asian (dark) sesame oil
•4 scrambled eggs (optional)

*Vegetarian alternative: Instead of beef use Veggie Crumbles (I prefer Morningstar) and/or tofu (crumble with hands and cook in oil to the consistency you like).
Note: If using the vegetarian alternative, use a little less hoisin sauce (I followed the recipe exactly and without the meat it was a little too much hoisin sauce).


1.Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Scramble eggs (add black pepper and salt for taste) and set aside. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
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