Asian Lettuce Wraps
How do you feel about lettuce wraps? Listen, when something tastes this good and is healthy too? When you can have dinner made in less than thirty minutes? When what you make at home tastes better than the restaurant version? Ding! Ding! Ding! It's a winner in my book.
Before I show you how to put these together, I'll warn you that the ingredient list looks long and may have some unfamiliar items on it. Don't let this scare you. All of the ingredients can be purchased in a regular grocery and will last in the refrigerator door for a long time. Once you have them on hand, you might find yourself looking for other ways to use them.
Get out your chopping knife, because we're going to put it to work. Finely dice onion and mince some garlic. In a skillet with a couple of teaspoons of sesame oil, add ground meat of your choice. I've made this with ground turkey and chicken, but I think I like ground pork the best and that's what I'm using today.
While the meat browns and the onions and garlic soften, keep one eye on the pan, while you prepare a dipping sauce. This is optional, but I love the flavors of this sauce- a little spicy, salty and sweet- all mixed together. It's made with soy sauce, fish sauce, rice wine vinegar, sugar and Sirachi. I spoon it over the wrap, when I'm ready to eat, instead of trying to dip. These can be messy, so have a fork and napkin close by! This might be another reason why I like these. In my experience, messy foods are often the tastiest!
When your meat in the skillet is browned, you will add some hoisin sauce to the pan and stir. Now add in a few chopped green onions and water chestnuts, along with some freshly grated ginger (not powdered ginger!). Add soy sauce, rice wine vinegar, sesame oil and sirachi to taste. Give it a stir. The filling for the wraps is pretty much finished. If you have peanuts or cashews, throw a handful in to the mix. You can turn the heat on low and keep it warm while you finish the toppings.
I like to top my wraps with sliced cucumbers and red peppers. Sliced avocado is also lovely, but I didn't have one today. The fresh vegetables are perfect with the cooked filling. And of course you need to prepare some big lettuce leaves (iceberg works best for folding). Time for dinner!
And here's another thing. If you have leftovers, you can make a dinner bowl by layering in the following order - cooked rice, meat filling, chopped veggies, and sauce on top. Yum Yum sauce is a great topper too. ( It's a real thing and you can find it in the grocery store). Thanks to The Lazy Genius for this idea. If you don't already listen to her podcast you should check it out!
Asian Lettuce Wraps
2 T. soy sauce
2 .T. rice wine vinegar
2 t. sugar
1 t. fish sauce
1/4 t. sirachi
1 T. sesame oil
1 lb. ground chicken, turkey or pork
1 small onion, diced
1 T. minced garlic
1 T. soy sauce
1/4 cup hoisin sauce
1 t. fresh grated ginger
1 T. rice wine vinegar
1 1/2 t. sirachi ( or to taste)
1 can drained diced water chestnuts
3-4 green onions, diced
2 T. sesame oil
roasted chopped peanuts or cashews
Mix together your dipping sauce.
In skillet over medium high heat, brown ground meat in tablespoon of sesame oil, breaking up and stirring as it cooks. Add diced onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar and sirachi. Stir together. Fold in water chestnuts, green onions, sesame oil and nuts. Serve in lettuce leaves, spooning sauce over filling.