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This recipe is similar to the popular lettuce wraps served at PF Chang’s. This recipe has minimal carbs, plenty of taste, and is very filling. I served it with stir-fried rice for a complete meal (that recipe to come soon). It wasn’t hard and my husband really liked the taste, though he said “It is a little fruity” meaning not traditional enough. Gotta love my meat-and-potatoes man…

Asian Lettuce Wraps

  • 16 large lettuce leaves (I used romaine)
  • 1 pound lean ground beef (you can substitute ground turkey or shredded chicken)
  • 1 tbsp cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 1 tsp ground ginger
  • 1 tbsp rice wine vinegar
  • 1 tsp chile pepper sauce
  • 1 (5 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 tsp sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tbsp oil. Drain and set aside to cool. Saute the onion in the ground beef drippings. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions and stir. Add in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt (about 2 minutes). Pile the meat mixture in the  center of the lettuce leaf. Wrap lettuce around the meat like a burrito. Serve with sweet chili dipping sauce.  Serves 6 appetizer-sized servings.

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