August 11, 2011

Asian Lettuce Wraps

Asian Lettuce Wraps

I’d never had a lettuce wrap and I was excited to give another new recipe a try.  These, found at All Recipes, cooked up really fast, with very little prep and the kids had theirs half gone before I even sat down after taking the picture; the little guy’s WAS gone.  They loved them!  The husband didn’t like the idea of it being wrapped up in a lettuce leaf, but he went back for seconds so I’m going to take the liberty of saying he got over it.  Next time, just to snob these up a little, I’ll try shredded beef rather than ground.

*update: The third time I made these, I used ground pork instead of beef and it was really good.  Much better than beef…even better than ground beef.  Worthy of changing the recipe, actually – but I won’t because I know plenty of people who love their beef.

  • 1 head of Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef or pork
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoon rice wine vinegar
  • 8 oz. can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 1 teaspoon Asian sesame oil
  • 1/2 cup shredded carrots
  1. Separate the lettuce leaves from the head, rinse the leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef. Drain, reserving about a tablespoon of the fat in the pan, then put the hamburger into a separate bowl and set aside to cool.
  3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce and vinegar 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.
  4. Put a spoonful of the beef mixture into a leaf of lettuce, sprinkle with the shredded carrot, then wrap the lettuce and enjoy!

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