Kris and I fixed dinner last night and Asian Lettuce Wraps was the idea I had. After pouring over several different types, here is what we came up with. It should be the envy of PF Chang's, who has the absolute best lettuce wraps ever!
Asian Lettuce Wraps
Ingredients
Iceberg Lettuce Leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
1 clove fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce- I use Soy Vay
1/8 cup teryaki sauce- homemade or commercial
2 teaspoonfs of grated ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce- use to taste- I used 1 teaspoonful of pepper paste
1 (8 ounce) can water chopped chestnuts- drain well
1/2 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
1/4 cup shredded carrots
Directions
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... Drain, and set aside to cool... 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, for about 2 minutes... Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 more minutes.... add beef and continue stiring until desired consistency- not too runny
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. Top with shredded carrots. Wrap the lettuce around the meat like a burrito or a taco.
It is a little messey, but sure is good!
Next time, I would increase the pepper paste, and the vinegar to add a little more flavor. I would also add some slices of colored bell peppers and some asparagus, even adding some bean sprouts to the mix. Chicken would be excellent too!
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