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| Asian Lettuce Wraps |
Hits: 1 |
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Description:
An easy adaptation of Lettuce Wraps from PF Changs :)
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| Date Added: |
August 9, 2011 |
Season: |
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| Category: |
Entrees |
Prep. Method: |
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| Calories: |
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Dish Type: |
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| Serves: |
0 |
Cuisine: |
Asian |
| Prep. Time: |
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Ingredients:
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16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef (or chicken or ground turkey)
1 tablespoon cooking oil
1 large onion, chopped (I used 1/2 a yellow onion, diced)
2 cloves fresh garlic, minced (I used jarred)
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger (I used bottled ground
ginger)
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional, I used srirachi)
1 (8 ounce) can water chestnuts, drained and finely chopped
(I didn't have, so left out)
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
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Directions:
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- 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 tablespoon 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 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.
- 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!
- Stacy's Notes: Made June 2011. I made a lot of changes, based on what I had on hand. I didn't use ground meat (and next time I would try Morningstar crumbles or even ground turkey). I had 1 1/2 grilled teriyaki chicken breasts left over, so I used those. For the sauce, I used 1/2 yellow onion, jarred minced garlic, soy sauce, hoisin (and I used more than 1/4 cup), jarred ground ginger (a little less than 1 teaspoon), rice wine vinegar, srirachi for the chili sauce, and I left out the water chestnuts because I didn't have any. I added some diced baby carrots with the onions at the beginning for a bit of crunch. I did have green onions, so I added those at the end with the sesame oil. Served with butter lettuce leaves. I also made a dipping sauce, base on comments at AllRecipes. The dipping sauce was:
- 1 tsp sesame oil, 2 T soy, 2 T rice vinegar, 1 T srirachi
- The sauce was spicy with that much srirachi, so next time use about half for me! Delicious :)
- More Stacy's Notes - Made again August 2011. I used a bag of Morningstar crumbles this time, and it made a lot for the two of us. I didn't have green onions this time, so I just left those out. For the dipping sauce, this time I just used about 1 teaspoon of srirachi so it was less spicy and I could eat it, LOL! Still really good.
- More Notes: Can't find original recipe online, but I think the hoisin is about 1/4 cup, or maybe a bit more.
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Added On: August 9, 2011 |
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