Monday, December 13, 2010

Asian Lettuce Wraps

I made this recipe for a friend’s party and quadrupled the recipe.  This is reflected in the pictures.  I used Romaine Lettuce instead of Boston Bibb.  I also added the dipping sauce to the meat – gave it a ton of flavor.  I heard someone say that they thought it was just like P.F. Chang’s!  Terrible news - but I forgot to take a picture of the finished product!

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves
1 pound ground turkey
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoon Asian (dark) sesame oil

1 tsp sesame oil
2 T soy
2 T rice vinegar
1 T chile paste

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!

No comments:

Post a Comment