These little wraps are the perfect meal for a warm day. The filling is a snap to make, then you just spoon it into over-sized lettuce leaves, resulting in a light and flavorful dinner.
Asian Lettuce Wraps
- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef or ground turkey
- 1 large onion, chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons minced pickled ginger (I used fresh ginger)
- 1 tablespoon rice wine vinegar
- Asian chile pepper sauce to taste
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) 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, 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, and sesame oil, and 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! I plated my lettuce wraps on a platter with brown rice, garnished with sesame seeds and shredded carrots.
You may also like: