Saturday, January 16, 2010

Asian Lettuce Wraps

You could use finely diced chicken in this recipe if beef is not your thing.

16 Boston Bibb or butter lettuce leaves
1 lbs. lean ground beef
1 Tbsp. cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. soy sauce
¼ c. hoisin sauce
2 tsp. minced pickled ginger
1 Tbsp. rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
2 tsp. Asian (dark) sesame oil

1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 Tbsp. of oil, stirring often and reducing the heat to medium, if necessary. 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 chili pepper sauce to the onions. Stir in chopped water chestnuts and sesame oil; continue cooking about 2 minutes.
3. Arrange lettuce leaves around the out 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, pour some of the sauce over the meat. Wrap the lettuce around the meat like a burrito and enjoy!

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